Korean BBQ Chicken
Gochujang is a thick, fermented paste, so this marinade needs real contact time to actually get into the chicken rather than just sitting on the surface. Fifteen minutes minimum, overnight if you’ve got it.
Searing it undisturbed for the full few minutes per side is what lets the honey and gochujang properly caramelise into a sticky glaze instead of just warming through.
Sesame rice and quick pickled vegetables round it out, five containers of sticky, spicy chicken ready for the week.
Korean BBQ Chicken Meal Prep
KOREAN BBQ CHICKEN · CHICKEN · MEAL PREP · EASY
A proper sticky glaze, no shortcuts
Letting the gochujang marinade actually do its job, ideally overnight, is the difference between chicken that's genuinely flavoured through and chicken that just tastes coated.
Resting the chicken for the full 5 minutes before slicing keeps the juices in the meat instead of running out onto the board.
Quick pickled cucumber and carrot cut through the richness of the glaze, kept separate in the fridge so they stay crisp until you're ready to eat.
High Protein Korean BBQ Chicken Meal Prep
Ingredients
Chicken & Marinade
- 1 kg Chicken Thigh Boneless & Skinless
- 60 g Gochujang
- 45 ml Soy Sauce
- 15 ml Peanut Oil
- 20 g Honey
- 10 ml Sesame Oil
- 3 Garlic Cloves Grated
- 10 g Ginger Grated
- Ground White Pepper
Rice
- 300 g Jasmine Rice Washed
- 550 g Cold Water
- 10 ml Sesame Oil
- 9 g Sesame Seeds
Quick Pickles
- ½ Cucumber Sliced
- 1 Carrot Julienned
- 60 ml Rice Vinegar
- 4 g Sugar
- 5 g Salt
Garnish
- 2 Spring Onions (Scallions) Thinly Sliced
Method
Marinate The Chicken
- In a large bowl, whisk together gochujang, soy sauce, honey, sesame oil, ginger, and garlic. Add chicken thighs, toss well to coat, and set aside for at least 15 minutes (or overnight for deeper flavour).
Cook The Rice
- Rinse rice under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, cover, reduce to low, and cook 12 minutes. Remove from heat, rest 4 minutes covered—fluff with sesame oil and sesame seeds.
Prepare The Quick Pickles
- In a mixing bowl, combine rice vinegar, sugar, and salt. Add cucumber and carrot, toss well, and let sit at least 10 minutes to pickle lightly.
Cook The Chicken
- Heat a cast-iron or heavy pan over medium-high heat. Sear chicken thighs 3–4 minutes per side until caramelised and glazed. Rest 5 minutes, then slice into strips.
Assemble The Meal Prep
- Evenly portion the rice into five 750ml containers. Layer the sliced chicken on top. Add the pickled vegetables, then finish with spring onion and lime wedges. Spoon over any remaining glaze from the pan.
What is gochujang, and can I substitute it?⌄
It's a Korean fermented chilli paste, sweet, savoury and a little spicy. Sriracha mixed with a touch of miso and brown sugar gets you close in a pinch, though the flavour won't be quite the same.
Can I marinate the chicken overnight instead of just 15 minutes?⌄
Yes, and it's actually recommended for deeper flavour. Just keep it covered in the fridge rather than at room temperature while it marinates.
Why keep the pickles separate when freezing?⌄
Cucumber and carrot go watery and limp once frozen and thawed. Keeping them separate and adding them fresh keeps that crisp texture intact.
How spicy is this dish?⌄
Medium, gochujang has a gentler heat than most chilli pastes with a lot more sweetness alongside it. Easy to dial down by using a little less if you're not sure.
