There’s something irresistible about a simple, saucy, slightly spicy grilled chicken that you can wrap in crisp lettuce, top with scallions, and eat with sticky rice. This Korean BBQ Chicken recipe is built on familiar pantry ingredients and a straightforward marinade that delivers deep umami, bright ginger-garlic aromatics, and a touch of heat from gochugaru. It’s perfect for a weeknight dinner, a casual gathering, or any time you want hands-on, flavorful food.

I love recipes that feel both comforting and a little celebratory — and this is one of those. The chicken is sliced thin so it cooks quickly and absorbs the sauce; the corn syrup adds shiny caramelization and keeps the meat tender; and a scattering of scallions and toasted sesame seeds at the end make it look and taste like a restaurant plate. Serve with warm white rice and crisp lettuce leaves for wrapping, plus a spoonful of ssamjang for a savory-salty punch.

Why You’ll Love This

Quick to marinate and faster to cook thanks to thinly sliced thighs.
Balanced flavor: sesame oil and soy bring nuttiness and saltiness; ginger and garlic brighten; gochugaru adds mild heat and color.
Easy to serve family-style — rice, lettuce, and ssamjang let everyone build their own wraps.
Ingredients are pantry-friendly and the method is forgiving.

Ingredients

2 lbs (1 kg) boneless, skinless chicken thighs, sliced lengthwise to thinner pieces
1/2 cup sesame oil
3 tablespoons soy sauce
3 tablespoons light corn syrup, mul yut
4 teaspoons fresh ginger, finely grated peeled
4 teaspoons minced garlic
4 teaspoons mirin
2 teaspoons Korean red chili powder, gochugaru
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cooked white rice
16 lettuce leaves, washed and dried
Ssamjang sauce (store-bought or homemade)
1/4 cup scallions, thinly sliced
2 tablespoons fresh long red chiles, thinly sliced
1 teaspoon roasted sesame seeds

Make-Ahead Tips

Marinate the chicken up to 4 hours ahead for deeper flavor. Keep it refrigerated until ready to cook.
Cook rice and store it covered; reheat gently with a splash of water or steam before serving.
Wash and thoroughly dry lettuce leaves and store them in the refrigerator between paper towels for maximum crispness.

Equipment

Mixing bowl or zip-top bag for marinating
Large skillet or grill pan
Tongs or spatula
Sharp knife and cutting board

Step-by-Step Instructions

Prep the chicken: Trim any excess fat from 2 lbs (1 kg) boneless, skinless chicken thighs. Slice each thigh lengthwise into thinner pieces so they cook quickly and absorb the marinade.
Make the marinade: In a medium bowl, combine 1/2 cup sesame oil, 3 tablespoons soy sauce, 3 tablespoons light corn syrup (mul yut), 4 teaspoons freshly grated peeled ginger, 4 teaspoons minced garlic, 4 teaspoons mirin, 2 teaspoons gochugaru (Korean red chili powder), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until the corn syrup is fully incorporated and the mixture is even.
Marinate the chicken: Place the sliced chicken into the bowl with the marinade (or into a zip-top bag). Toss thoroughly to coat every piece. Press out excess air if using a bag and seal. Refrigerate for at least 20 minutes, or up to 4 hours for more flavor.
Heat your pan: When ready to cook, heat a large skillet or grill pan over medium-high heat. If your pan is not nonstick, brush it lightly with a little sesame oil to prevent sticking. Allow the pan to get hot but not smoking.
Cook the chicken: Remove the chicken from the marinade, letting excess drip off. Arrange the slices in a single layer in the hot pan without overcrowding; work in batches if necessary. Cook for 2–3 minutes on the first side until a nice caramelized crust forms, then flip and cook 1–2 minutes more until cooked through and no longer pink inside. Total cook time will depend on slice thickness; thin pieces should cook quickly. If using a grill, follow the same timing.
Caramelize and finish: If you have leftover marinade that has not touched raw chicken, you can pour a small amount into the pan during the last 30–60 seconds of cooking to help glaze the pieces — watch carefully to avoid burning. Remove cooked chicken to a plate and tent loosely with foil to keep warm while you finish remaining batches.
Prepare serving components: Warm 4 cups cooked white rice. Arrange 16 lettuce leaves on a platter. Thinly slice 1/4 cup scallions and 2 tablespoons fresh long red chiles. Have ssamjang sauce and 1 teaspoon roasted sesame seeds ready for serving.
Assemble and serve: To eat, place a spoonful of warm rice onto a lettuce leaf, top with a piece or two of the cooked chicken, add a dab of ssamjang, sprinkle with scallions, a few slices of red chile, and finish with a pinch of roasted sesame seeds. Fold the lettuce into a wrap and enjoy immediately.

Notes and Variations

Rice alternatives: You can substitute brown rice or short-grain sushi rice if you prefer slightly chewier textures, though cooking times and reheating technique will differ.
Heat level: Adjust gochugaru up or down to suit your taste. For more heat, add a small amount of gochujang mixed into the marinade (start with 1 teaspoon and taste).
Sweetener swap: The recipe uses 3 tablespoons light corn syrup (mul yut) for sheen and tenderness; if you don’t have it, a neutral honey or a light rice syrup can be used as an alternative in the same amount.
Vegetable add-ins: Thinly sliced cucumber, carrot ribbons, or quick-pickled daikon add brightness and crunch to the wraps.

Serving Suggestions

This Korean BBQ Chicken is happiest when eaten family-style: set out warm rice, lettuce leaves, ssamjang, scallions, chiles, and sesame seeds so everyone builds their own wraps. A simple cucumber salad or quick kimchi (store-bought or homemade) pairs beautifully. For a heartier meal, serve with a side of steamed greens or a bowl of soup.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or a tiny bit of sesame oil to restore moisture. Leftover rice keeps well refrigerated for up to 4 days; add a few drops of water when reheating to steam it back to fluffy.

Final Thoughts

This Korean BBQ Chicken is a terrific weeknight solution when you want something flavorful but not fussy. The thin slices of thigh meat pick up the marinade beautifully, resulting in juicy, caramelized pieces that are perfect wrapped in lettuce with rice and a hit of ssamjang. It’s one of those dishes that’s both simple and special — and everyone at the table will love customizing their wraps.

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Korean BBQ Chicken

Juicy, marinated Korean-style grilled chicken served with rice and lettuce for wrapping.

Prep Time15

Cook Time10

Total Time25

Servings: 6 people

Ingredients

2 lb boneless skinless chicken thighs sliced lengthwise into thinner pieces
1/2 cup sesame oil
3 tablespoons soy sauce
3 tablespoons light corn syrup mul yut
4 teaspoons fresh ginger finely grated, peeled
4 teaspoons garlic minced
4 teaspoons mirin
2 teaspoons gochugaru (Korean red chili powder)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cooked white rice
16 leaves lettuce washed and dried
Ssamjang sauce to serve
1/4 cup scallions thinly sliced
2 tablespoons fresh long red chiles thinly sliced
1 teaspoon roasted sesame seeds

Instructions

In a large bowl, whisk together the sesame oil, soy sauce, light corn syrup, grated ginger, minced garlic, mirin, gochugaru, salt, and black pepper to make the marinade.
Add the sliced chicken thighs to the bowl and toss until every piece is evenly coated with the marinade.
Cover the bowl and refrigerate for 2 hours to marinate.
Preheat a grill or grill pan over medium-high heat and brush the surface lightly with oil to prevent sticking.
Grill the marinated chicken until golden brown and slightly charred, about 3–5 minutes per side depending on thickness, until cooked through.
Remove the chicken from the grill and let it rest briefly, then slice or serve whole with cooked rice, lettuce leaves, ssamjang, scallions, sliced chiles, and sesame seeds for wrapping.