Korean Chicken

This Korean Chicken recipe features tender chicken thighs marinated in a sweet, savory, and spicy sauce, perfect for grilling, baking, or freezing for later.

This meal is so quick and easy to prep and cook, you’ll keep this one in your freezer meal rotation for sure! It will be on the table and ready to eat in less than 30 minutes, making it the perfect meal for busy nights.

Inside the Freezer Meals 101 Club, we’ll set you up for stacking your freezer with meals your family will love. No mushy or bland meals allowed; we test every recipe that makes it into the Club. With 20+ years of experience making freezer meals, we’ll let you in on all our best tips and tricks, saving you time and money.

Korean Chicken Recipe

Ingredients:

• 10 chicken thighs, boneless, skinless
• 1/2 cup low-sodium soy sauce
• 4 Tbsp. Gochujang paste
• 1/4 cup honey
• 2 Tbsp. brown sugar
• 1 Tbsp. sesame oil
• 1 1/2 Tbsp. rice wine sake
• 1 Tbsp. ginger minced
• 4 cloves of garlic, minced

Assembly instructions:

1. In a bowl, mix the sauce ingredients.
2. Pour 1/2 cup into a medium freezer bag.
3. Pour the rest over the chicken in a large resealable freezer bag.

Cooking Instructions:

• Oven: Line a baking sheet with foil and spray with cooking spray. Bake in a single layer at 375°F until the internal temperature of 165°F.
• Skillet: Remove chicken from the marinade. Cook over medium-high heat, turning once or twice until an internal temperature of 165° is reached.
• BBQ: Grill, covered, for 5-7 minutes on each side until an internal temperature of 165°F.
• Use the sauce in the smaller bag as a glaze or a dip.
• Garnish with sliced green onions and sesame seeds if desired.

What is Gochujang paste?

Gochujang paste is a fermented red chili paste that you can find in most grocery stores. It is spicy with an umami flavor. Check the Asian food section of your local grocery store or your local Asian market.

What to Serve With This Recipe

This Korean chicken recipe can be served with steamed or fried rice to make a complete meal. You can also consider adding pickled vegetables, stir-fry vegetables, or a cucumber salad.

For a lighter twist, serve with butter lettuce leaves, sliced green onions, and an extra drizzle of the sauce for lettuce wraps.

Here are some of our favorite recipes to add to your meal plans in the coming weeks: Korean Ground Beef Rice Bowl, Chicken Fried Rice, and One Pot Marry Me Chicken Orzo.

Print

Korean Chicken

Prep Time

5 mins

Cook Time

20 mins

 

Course: Main Course

Servings: 4

Calories: 496 kcal

Ingredients

• 10 chicken thighs boneless, skinless
• 1/2 cup low sodium soy sauce
• 4 Tbsp. Gochujang paste
• 1/4 cup honey
• 2 Tbsp. brown sugar
• 1 Tbsp. sesame oil
• 1 1/2 Tbsp. rice wine sake
• 1 Tbsp. ginger minced
• 4 clove garlic minced

Instructions

Assembly instructions:

1. In a bowl, mix together the sauce ingredients.
2. Pour 1/2 cup into a medium freezer bag.
3. Pour the rest over the chicken in a large resealable freezer bag.

Cooking Instructions:

1. Oven: Line a baking sheet with foil and spray with cooking spray. Bake in a single layer at 375° until internal temperature of 165° is reached.
2. Skillet: Remove chicken from marinade. Cook over medium high heat, turning once or twice until an internal temperature of 165° is reached.
3. BBQ: Grill, covered for 5-7 minutes each side until an internal temperature of 165° is reached.
4. Use the sauce in the smaller bag as a glaze or a dip.
5. Garnish with sliced green onions and sesame seeds if desired.