Korean Barbecue Chicken

Course Main Course
Cuisine barbeque, korean
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 3-4 lbs. Chicken Thigh about 8 thighs
  • 1 cup water
  • 1 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 5 cloves garlic minced
  • 2 inches fresh ginger peeled, thinly sliced
  • 2 scallions coarsely chopped
  • 2 tsp sesame oil


  1. Rinse chicken under cold water and pat dry.

  2. In a blender add all ingredients and pulse several times.

  3. Place chicken in a large baking dish. Cover the chicken with the marinate, cover and refrigerate 2-3 hours or even overnight. I like letting it marinate overnight so the chicken can really soak up all the flavors. 

  4. Once ready to cook turn on your smoker. I use a Traeger so I let the fire establish for about five minutes. Once the fire is established set to 350 and close lid. Allow your smoker to pre-heat for about 15 minutes with the lid closed.

  5. Place Chicken on grill skin side down, on the grill grate and close the lid. Grill for about 40 minutes with the lid closed, or until the chicken reach 170 degrees. Do not turn the chicken while it is cooking. 

Recipe Notes

Note: you can also cook this on a gas or charcoal grill. The grilling time will vary. Just use the chicken temp as a guide to cooking.