Korean Chicken Thigh Recipe: Spicy, Sweet, and Simply Delicious

Listen, I need to tell you about these Korean chicken thighs, which have become my signature dish. I stumbled upon this recipe three years ago when I was stuck in a serious cooking rut.
Now, it’s the dish my friends specifically request when they come over, and I’ve got to say – watching their faces light up at that first bite never gets old.
Key Benefits:
- Quick Preparation: Ready in under an hour, perfect for busy nights.
- Family-Friendly: The balanced flavors cater to various palates.
- Versatile: Great for weeknight dinners, barbecues, or meal prep.
Key Ingredients for Korean Chicken Thighs
A handful of easily accessible ingredients are required for this flavorful marinade. Here’s everything you’ll need:
For the Marinade:
- ½ cup low-sodium soy sauce (trust me on the low-sodium part)
- ¼ cup rice wine vinegar
- 2 tablespoons sesame oil (the dark kind, not the light)
- 6 cloves garlic, minced (yes, six – don’t skimp here)
- 2 tablespoons fresh ginger, grated (about a 2-inch piece)
- 3 tablespoons honey
- 4 green onions, finely chopped (save some for garnish)
For the star of the show
- 2 pounds boneless, skinless chicken thighs (about 8-10 thighs)
- 2 tablespoons sesame oil for cooking
- 2 tablespoons toasted sesame seeds
Possible Variations:
- Swap Proteins: Try boneless chicken breasts, tenders, or even chicken wings for a different texture.
- Spice It Up: Add gochujang (Korean chili paste) for an extra kick.
- Vinegar Alternatives: Use apple cider vinegar if rice vinegar is unavailable.
- Sweetness: Consider brown sugar for a richer glaze.
- Oil Substitutes: Vegetable oil can be used, but it will alter the distinct flavor.
How to Make Korean Chicken Thighs

This recipe is straightforward and allows room for creativity. Here’s a detailed step-by-step guide to ensure your Korean Chicken Thighs are flavorful and tender.
Step 1: Marinate the Chicken
- In a large mixing bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, minced garlic, grated ginger, honey, and chopped green onions.
- Add the chicken thighs to the marinade, ensuring they are fully coated.
- Cover the bowl with a lid or plastic wrap and refrigerate for 30 minutes to 2 hours.
Pro Tip: Avoid marinating longer than 4 hours to prevent the vinegar from affecting the chicken’s texture, making it mushy. Aim for about 2 hours for the best results.
Step 2: Prepare the Chicken
- Once marinated, remove the chicken thighs and pat them dry with paper towels. Keep the marinade for later use.
Step 3: Grill the Chicken
- Heat a large grill pan or skillet over medium-high heat and add sesame oil.
- Cook the chicken pieces for 5-8 minutes, flipping occasionally to achieve an even golden brown color.
- Use a meat thermometer to check the internal temperature, ensuring it reaches 165°F.
Pro Tip: Cooking on an outdoor grill adds a unique smoky flavor that enhances the dish!
Step 4: Simmer the Marinade
- While the chicken is grilling, pour the reserved marinade into a small pot and bring it to a boil.
- Reduce the heat and let it simmer for a few minutes to thicken slightly and develop richer flavors.
Step 5: Serve!
- Place the grilled chicken thighs over a bed of fluffy white rice.
- Drizzle the simmered marinade over the top and garnish with toasted sesame seeds and diced green onions.
- For a complete meal, consider serving with a side of steamed vegetables or sweet potatoes.
Storage and Make-Ahead Directions
- Allow any leftover chicken to cool to room temperature before storing.
- Store in an airtight container in the refrigerator for up to 3 days. You can freeze the marinated
- chicken before cooking. Just thaw it overnight in the refrigerator before grilling.
Every time I make this, I think about how it’s become more than just a recipe – it’s my go-to for making any night feel special, whether I’m having friends over or just treating myself after a long day. Give it a shot, and I guarantee it’ll find a permanent spot in your cooking rotation too.
And hey, if you’re anything like me, you might find yourself making extra sauce just to have on hand. No judgment here – I’ve been known to put it on everything from roasted vegetables to plain rice when I need a quick flavor boost. That’s just the kind of magic we’re working with here.
Hi. It might be me but I don’t see measurements for the recipe. Do you have a written out recipe for measurements please.
Hi Liz,
Thanks for the heads-up! We’ve updated the recipe with measurements. Enjoy!