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5 from 9 votes

Korean Honey Sesame Grilled Chicken

This Korean Honey Sesame Grilled Chicken has a delicious, sweet, sticky glaze with a touch of heat. It's easy to put together and is a universal crowd pleaser!
Prep Time25 minutes
Cook Time15 minutes
Marinating30 minutes
Total Time1 hour 10 minutes
Course: Grilled Chicken, Main Course
Cuisine: Korean
Keyword: Korean Chicken, Korean Honey Sesame Grilled Chicken
Servings: 6
Calories: 299kcal
Author: Chris Scheuer

Ingredients

For the rub:

  • 1½ tablespoons extra virgin olive oil
  • 1 tablespoon sweet paprika
  • 1 teaspoon garlic salt
  • ½ teaspoon sugar

For the glaze/sauce:

  • ½ cup low sodium soy sauce
  • ¼ cup honey
  • 2 tablespoons hoisin sauce
  • 1½-3 tablespoons Korean Gochujang start with 1½, add more, to taste
  • 2 tablespoons finely grated fresh ginger
  • 2 tablespoons sesame oil
  • 2 garlic cloves finely minced
  • 1 ½ tablespoon grainy mustard
  • 1 tablespoon sesame seeds more for garnish, if desired

For the chicken:

  • 2 pounds trimmed boneless. skinless chicken thighs
US Customary - Metric

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

See Café Tips for further instructions and more detailed tips.
See the post for options on how to serve this chicken.
This recipe should serve six, but my family eats it like candy and we probably get 3-4 servings.

Nutrition

Calories: 299kcal | Carbohydrates: 19g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 1362mg | Potassium: 480mg | Fiber: 1g | Sugar: 14g | Vitamin A: 611IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg