Korean Barbecue Chicken

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This chicken is a family favourite. It is best if left to marinate for at least a few hours.
Vary the chilii sauce quantity to suit how spicy you want the chicken to be, adding more if you like it hot.


  • 600g chicken thigh fillets
  • 1/3 cup (80ml) soy sauce
  • 1 tablespoon brown sugar
  • 1/2 red onion finely chopped
  • 2 teaspoons srirachi sauce (or other chilli sauce)
  • 2 tablespoons rice wine
  • 1 teaspoon sesame oil
  • 2 teaspoons grated ginger
  • 2 cloves garlic, finely choped
  • coriander leaves


Chop chicken thigh fillets in half.
Place the chicken in a resealable plastic bag and add the remaining ingredients except the coriander leaves.
Seal the bag and then place in a shallow dish and refrigerate for up to 8 hours.
Heat a barbecue hot plate or grill on medium – high heat. Lift the chicken from the marinade and cook for 10-12 minutes, turning at times, until well coloured and cooked through.
Serve sprinkled with coriander leaves.

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