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.
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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 they are PNW as well!! You can also grab their spices from Amazon (See them -> here) or their website. We found Mother Plucker in a coastal town, and I plan to order a couple more out of the Sasquatch Line of Spiceology; so good on smoked chicken.
Grilled Korean BBQ Chicken Ingredients:
- Chicken Breasts– I used boneless skinless chicken breasts, but you can use boneless chicken thighs or even bone-in breasts or bone-in thighs.
- Sesame Oil– If you don’t like the taste of this oil you can use olive oil in it’s place.
- Minced Garlic
- Korean BBQ Spiceology
- Ginger Paste
- Teriyaki Sauce– I tend to grab the Soy Vay brand or Yoshida’s brand.
- Soy Sauce
- Sesame Seeds
- Green Onion
How To Make Grilled Korean BBQ Chicken:
Generously coat both sides of your chicken breast with the sesame oil, then place in the container. If you don’t like this oil, you can substitute it with olive or avocado.
Sprinkle your chicken breasts with the seasonings, Teriyaki sauce, and spices.
Cut up some green onions to place on top of the chicken.
Give the container a good couple of 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. If doing it the night before be sure to store it in the fridge to keep the chicken cold.
Grill for about 45 minutes and use a meat thermometer to ensure the chicken is cooked up to 165 degrees.
As your chicken breasts are cooking, use a basting brush to keep brushing the breasts with the marinade remaining in the container.
Stop using the marinade about 15 minutes into the cooking, if you want more sauce on them you can brush on fresh teriyaki sauce.
Once done top with some sesame seeds and serve and enjoy!! I paired this with rice and a green salad.
Other Spiceology Recipes:
What To Serve With Grilled Korean BBQ Chicken:
- Hibachi Fried Rice
- Vegetable Stir
- Grilled Loaded Twice Baked Potatoes
- White Rice
- Smoked Macaroni And Cheese
- Macaroni Salad
- Cheese Stuffed Portabella Mushrooms
- Pasta Salad
- A Fresh Green Salad
- Smoked Potato Salad
- Grilled Corn On The Cob
Spice Substitutions for Grilled Korean BBQ Chicken:
- Avocado Oil
- Olive Oil
- Bbq Sauce
- Rice Wine Vinegar
- Chili Paste
Grilled Chicken Recipes To Check Out
- Coca-Cola Chicken Legs– Use a Coca-Cola brine to brine these chicken legs, and then throw them on the grill to cook!
- Coke Can Whole Chicken– A beer can holder pairs amazingly with a can of coke to cook a whole chicken.
- Coca-Cola Chicken Thighs– The Coca-Cola brine adds flavor to these thighs; the brine flavors down to the bone.
- Grilled Chicken Thighs– Use olive oil and simple seasonings to make these tasty, easy-grilled thighs.
- Easy Grilled Korean Chicken-Korean Seasoning with sauces makes for this flavorful grilled chicken breast recipe!
- Grilled Coke BBQ Wings– Coca-Cola with soy sauce adds amazing flavor to chicken wings and drummettes. Add Coca-Cola into the bbq sauce for more flavor!
Grilled Korean BBQ Chicken Recipe
- 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
- Stop using the marinade about 15 minutes into the cooking, if you want more sauce on them you can brush on fresh teriyaki sauce.
- Once done top with some sesame seeds and serve and enjoy!! I paired this with rice and a green salad.