Korean Honey Sesame Grilled Chicken
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Marinating
30 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
299 kcal
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Course
Main Course
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Cuisine
Korean
Korean Honey Sesame Grilled Chicken
Description
This recipe starts by massaging a rub of olive oil, sweet paprika, garlic salt, and sugar into boneless chicken thighs, then chilling them for up to 24 hours to develop flavor. The glaze combines low-sodium soy sauce, honey, hoisin sauce, Korean Gochujang paste, fresh grated ginger, sesame oil, minced garlic, and grainy mustard, boiled to reduce and thicken, intensifying its flavor profile.
The chicken cooks on a high-heat grill, developing a golden brown sear. The glaze is brushed on partway through grilling to give a sticky coating. Sesame seeds add texture and a nutty accent. The dish balances sweetness from honey with the spice of Gochujang and warmth from ginger and garlic.
It serves as a flavorful main course suitable for casual meals. The recipe recommends serving six, though portions can vary. Variations and detailed serving suggestions are provided in supplemental notes.
Ingredients
For the rub:
- 1½ tablespoons extra virgin olive oil
- 1 tablespoon paprika sweet
- 1 teaspoon garlic salt
- ½ teaspoon sugar
For the glaze/sauce:
- ½ cup soy sauce low sodium
- ¼ cup honey
- 2 tablespoons hoisin sauce
- 1½-3 tablespoons Korean Gochujang start with 1½, add more, to taste
- 2 tablespoons ginger finely grated fresh
- 2 tablespoons sesame oil
- 2 garlic finely minced, cloves
- 1 ½ tablespoon grainy mustard
- 1 tablespoon sesame seeds more for garnish, if desired
For the chicken:
- 2 pounds chicken thigh trimmed, boneless, skinless
Instructions
For the rub:
- Combine olive oil, paprika, garlic salt, and sugar in a medium size bowl. Stir well to combine then add the chicken and turn several times to coat. I like to use my hands to massage the rub into the chicken.
- Cover the bowl and refrigerate for at least 30 minutes or as long as 24 hours.
For the glaze/sauce
- Combine all ingredients in a medium-size sauce pan and stir well. Bring to a boil and cook for 5 -7 minutes, until sauce thickens and is reduced by about one half. (Maintain a steady, medium boil but reduce the heat a bit if the mixture boils up too high.) Taste and if you’d like it a little spicier, add another tablespoon of Gochujang. Repeat to taste. Set aside to cool down.
For grilling the chicken:
- Heat a grill to high (500-600˚F). Clean and oil the grates.
- Place the chicken on the grill; cook for 3-4 minutes on the first side, or until golden brown. Flip to the opposite side and brush the cooked side with some of the glaze. Grill the second side for 3-4 minutes then flip and brush with the glaze. Continue cooking for 1-2 minutes more on each side, brushing with the glaze after flipping until the chicken is browned and nicely charred in spots.
- Transfer the chicken to a serving platter and allow to rest for a few minutes before slicing. Serve any extra sauce with the chicken.
Notes
- Marinate the chicken for at least 30 minutes, up to 24 hours, to deepen the flavors.
- The glaze should be boiled down to about half its original volume to thicken and intensify the taste.
- Adjust Gochujang quantity in the glaze to your preferred spice level, adding more gradually.
- The recipe serves six, though portions may vary depending on appetite.
- Ensure grill grates are clean and oiled before cooking to prevent sticking and promote even browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 31g | 62% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 144mg | 48% |
| Sodium | 1362mg | 57% |
| Potassium | 480mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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