This Grilled Korean BBQ Chicken Recipe is a dinner that was a hit with everyone in the family! Truthfully this ended up being one of those recipes where I was like oh let’s try this and let’s try that. Thankfully the old lady takes notes as I go because this is one recipe that will be recreated. (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)
Now I was given a 12 Piece Set of Spiecology spices for Christmas. I had never had them before, and it’s easy to say I am hooked! I love that they are a small business out of Spokane, WA, meaning are PNW as well!! You can also grab their spices off of Amazon (See them -> here) or their own website. We found Mother Plucker at a coastal town and I plan to order a couple more out of the Sasquatch Line of Spiceology, so good on smoked chicken.
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Grilled Korean BBQ Chicken Ingredients:
- Chicken Breasts (I used boneless skinless)
- Sesame Oil
- 2 tbsp Minced Garlic
- 1 Tbsp Ginger Paste
- Korean BBQ Spiceology
- 1 Bottle Teriyaki Sauce
- 4 Tbsp Soy Sauce
- Green Onion
How To Make Grilled Korean BBQ Chicken:
Generously coat both sides of your chicken breast with the sesame oil then placed in the container. If you aren’t a huge fan of this oil you can go substitute with olive oil or avocado oil.
Sprinkle your chicken breasts with the seasonings, Teriyaki sauce, and the spices.
Cut up some green onions to place on top of the chicken.
Give the container a good couple shakes to mix it all up and coat the chicken.
Allow the chicken to marinate for at least one hour or longer for a deeper flavor to the chicken.
Fire up your bbq (I did this on my Nexgrill but it would work on any grill).
Grill for about 45 minutes, be sure to use a meat thermometer to make sure the chicken is cooked up to 160 degrees.
As your chicken breasts are cooking use a basting brush to keep brushing the breasts with the marinade remaining in the container.
Once done top with some sesame seeds and serve and enjoy!! I paired this with rice and a green salad.
What To Serve With Grilled Korean BBQ Chicken:
- Hibachi Fried Rice
- Vegetable Stir Fry
- White Rice
- Green Salad
- Pasta
Spice Substitutions for Grilled Korean BBQ Chicken:
- Avocado Oil
- Olive Oil
- Sriracha
- Bbq Sauce
- Rice Wine Vinegar
- Honey
- Chili Paste
Grilled Korean BBQ Chicken Recipe
Ingredients
- Chicken Breasts
- Sesame Oil
- 2 Tbsp Minced Garlic
- 1 Tbsp Ginger Paste
- Korean BBQ Spiceology
- 1 Bottle Bottle Teriyaki Sauce
- 4 Tbsp Soy sauce
- Green Onion
Instructions
- Generously coat both sides of your chicken breast with the sesame oil then placed in the container. If you aren't a huge fan of this oil you can go substitute with olive oil or avocado oil.
- Sprinkle your chicken breasts with the seasonings, Teriyaki sauce, and the spices.
- Cut up some green onions to place on top of the chicken.
- Insert pic of pre mix
- Give the container a good couple shakes to mix it all up and coat the chicken.
- Insert pic of mix
- Allow the chicken marinate for at least one hour or longer for a deeper flavor to the chicken.
- Fire up your bbq (I did this on my Nexgrill but it would work on any grill).
- Grill for about 45 minutes, be sure to use a meat thermometer to make sure the chicken is cooked up to 160 degrees.
- As your chicken breasts are cooking use a basting brush to keep brushing the breasts with the marinade remaining in the container
- Once done top with some sesame seeds and serve and enjoy!! I paired this with rice and a green salad.
Video
Notes
What To Serve With Grilled Korean BBQ Chicken:
- Hibachi Fried Rice
- Vegetable Stir Fry
- White Rice
- Green Salad
- Pasta
Spice Substitutions for Grilled Korean BBQ Chicken:
- Avocado Oil
- Olive OIl
- Sriracha
- BBQ Sauce
- Rice Wine Vinegar
- Honey
- Chili Paste
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