Korean Grilled Chicken Bobby's Way

Prep Time
Cook Time
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"Korean style marinated and then grilled chicken. Perfect for those summer grill days."

Original recipe yields 4 servings


  • Serving Size: 1 (435.7 g)
  • Calories 454.1
  • Total Fat - 12.3 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 816.5 mg
  • Sodium - 4193.6 mg
  • Total Carbohydrate - 17.7 g
  • Dietary Fiber - 1.1 g
  • Sugars - 9.6 g
  • Protein - 65.6 g
  • Calcium - 99.5 mg
  • Iron - 10.1 mg
  • Vitamin C - 14.3 mg
  • Thiamin - 0.1 mg

Step 1

Whisk together the soy, vinegar, honey, chili paste, ginger, and garlic in a bowl and divide the mixture in half.

Step 2

Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or overnight.

Step 3

Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.

Step 4

Light a grill, making sure to include a zone of indirect heat.

Step 5

Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through.

Step 6

Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.

Tips & Variations

No special items needed.



This was made with frozen chicken thighs on the grill last night. I had never had chili paste before. I put the tip of my finger in that jar and thought, "What did I get myself into?" But it wasn't hot after marinating for 4 1/2 hours. Now my husband used the dipping sauce and he stated that it was hot. I did not try it. I live in outer slabovia and had nothing to put in my tortilla. It was really good like it was. Thanks for this recipe. Bobby did good!

(21 Jul 2020)