Chicken Bulgogi (Korean BBQ Chicken)

Chicken bulgogi is a bold Korean BBQ chicken dish made with a gochujang-based marinade. Broiled for caramelized edges and easy cleanup, it’s a flavorful weeknight dinner you can make at home.

When you hear “bulgogi,” most people think of my classic Korean beef bulgogi recipe made with thinly sliced ribeye and a savory soy-based marinade. But bulgogi isn’t limited to beef. This chicken bulgogi, a flavorful Korean BBQ chicken dish, is just as satisfying and incredibly easy to make at home.

Most chicken bulgogi recipes use a soy sauce–based marinade for a mild, savory flavor. I prefer using gochujang, Korean chili paste, to give the chicken a deeper color and a gentle kick of heat. The result is bold, slightly smoky, and beautifully caramelized when cooked properly.

Chicken bulgogi is traditionally grilled over charcoal, which gives it that unmistakable Korean BBQ flavor. When I have access to a grill, I cook it over a mesh grill mat to get that authentic taste. At home, I prefer broiling instead of pan-frying because it caramelizes the marinade and creates charred edges similar to grilling, without extra oil.

For the best texture, use boneless, skinless chicken thighs. I tested this recipe with chicken breast, but the gochujang marinade pairs much better with thighs. They stay juicy, absorb the sauce beautifully, and don’t dry out as easily.

Chicken bulgogi (dak-bulgogi, 닭불고기) is sometimes confused with my spicy dak-galbi recipe, a popular Korean stir-fried chicken dish cooked with vegetables and gochujang. Dak-galbi is stir-fried with vegetables in a spicy sauce, while dak-bulgogi is simply marinated chicken grilled or broiled without vegetables.

Chicken Bulgogi Marinade

The balance of the marinade is what makes this dish work. Gochujang provides depth and heat, while soy sauce adds savory saltiness. Garlic and ginger bring aroma, and a touch of sweetness rounds everything out so the sauce caramelizes instead of tasting harsh.

Because gochujang is thicker than a typical soy-based bulgogi sauce, it clings to the chicken beautifully. When grilled or broiled, the sugars in the marinade create lightly charred edges that give this chicken bulgogi its Korean BBQ character.

For best flavor, marinate the chicken for at least 10 minutes. Longer marinating time allows the seasoning to penetrate more deeply.

How to make Chicken Bulgogi

Prepare the chicken. Lightly pound the boneless, skinless chicken thighs with a meat mallet so they cook evenly.

Make the marinade. Mix gochujang with soy sauce, garlic, ginger, and the remaining seasoning ingredients until smooth.

Marinate the chicken. Coat the chicken thoroughly and let it rest for at least 10 minutes to absorb the flavor.

Broil the chicken. Arrange on a lined baking sheet and broil for 4–5 minutes per side until lightly charred and fully cooked.

Slice and garnish. Cut into bite-sized pieces and garnish with perilla leaves or chopped green onions. Serve immediately.

How to Grill Chicken Bulgogi for Authentic Korean BBQ Flavor

When grilled over charcoal, chicken bulgogi develops a smoky flavor that defines Korean BBQ. I like to cook it over a mesh grill mat placed directly on the grill grates. This prevents the marinade from dripping while still allowing the edges to char beautifully.

If using a gas grill, preheat to medium-high and cook until lightly caramelized and cooked through, turning once. Broiling is my preferred indoor method because it mimics the char of grilling without extra oil.

If you don’t have access to a grill or broiler, you can cook the marinated chicken in a lightly oiled skillet over medium-high heat. This stovetop method is similar to how I prepare my spicy pork bulgogi (jeyuk bokkeum), which is traditionally cooked in a pan. Cook for 3–4 minutes per side until fully cooked and slightly caramelized, avoiding overcrowding the pan.

Serving Suggestions

Chicken bulgogi is most often served with a bowl of steamed rice, with or without lettuce wraps for a classic Korean BBQ style meal. It also makes an excellent rice bowl topped with fresh vegetables or a simple salad.

I usually serve it with my seasoned soybean sprout side dish (kongnamul muchim) for a light, refreshing contrast to the rich, spicy chicken.

Although optional, I highly recommend garnishing with fresh perilla leaves (kkaennip). This fragrant Korean herb, often described as a cross between basil and mint, pairs especially well with gochujang-based dishes and adds a distinctly Korean flavor.