This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 25 mins

Korean BBQ Chicken Marinade

Read Reviews (323)

"This sauce is from the very popular 'chicken bowls' in my hometown. It's very tasty! Use it as a marinade for chicken, or to baste chicken while grilling. Increase the hot chile paste as desired. Four tablespoons is usually as much as anyone can take!" — SASEIGEL

Ingredients Edit and Save

Watch video tips and tricks

Bourbon Whiskey BBQ Sauce

Secret BBQ Sauce

Jenny’s Grilled Chicken Breasts

Chili Lime Chicken Kabobs

Ramjam Chicken

Grilled Lemon & Yogurt Chicken

BBQ Chicken Wings

Marinade for Chicken

Five Spice Grilled Chicken

Sugar and Sweeteners

How to Cut Onions

How to Juice a Lemon

Original recipe makes 3 cups Change Servings

1 cup white sugar
1 cup soy sauce
1 cup water
1 teaspoon onion powder

1 teaspoon ground ginger
1 tablespoon lemon juice (optional)
4 teaspoons hot chile paste (optional)

Check All Add to Shopping List

Directions

In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Feb 26, 2008

This was awesome. I tweaked it a bit by adding 1 tsp minced garlic and I subst. red pepper flakes (1 heaping tsp)for the paste. I found this recipe at the last minute so I didnt marinate. I used 10 chicken tenderloins, removed the tendons, fat, etc, and cut into bite sized pieces. I then put the chicken in a 9x13 pan and poured enough of the marinade to cover chicken. I covered with foil and baked at 350 for 35 min. stirring halfway through to make sure chicken was covered evenly with sauce. I reduced the remaining marinade in a saucepan, added a bit more water and thickened with cornstarch. When Chicken was done, I added some steamed broccoli florets and the thickened sauce right to the 9x13 pan and tossed to coat, served over jasmine rice. NO leftovers in my house, My husband ate 3 helpings! Even my 2 and 3 year olds ate it up! Definitely a keeper!

—hcraley

See full review »

Most Helpful Critical Review

Jan 25, 2004

I wasn't crazy about this one, I just can't put my finger on what needs improvement. Try the Japanese Chicken Wings recipe on this site as a marinade/rice bowl sauce.

—JACKIEAE

See full review »

438 Ratings

See other versions of this recipe!

Oct 11, 2006

I served chicken with this marinade to my Korean parents for dinner. My mom, who said she wasn't hungry before we started eating, ended up going back for seconds and exclaimed that it was delicious. The only changes I made was to decrease the sugar by 1/3 C(trying to make it healthier), and add minced garlic and a touch of sesame oil. Gotta have garlic when you're making Korean!

—chibi chef

See full review »

Jan 25, 2004

This is a keeper in my house--especially for my picky husband who loves to BBQ. I took the advice of others and used red pepper flakes since they are handy, added crushed garlic and sesame seeds sprinked on top, and reserved some of the marinade (thickened with cornstarch) to pour over the chicken and the other side dishes. Thinking ahead the next time, I doubled the marinade. I used half of the marinade for that nights dinner and put the other half of the marinade with a few pieces of raw chicken in a ziplock for a second dinner. I put that bag of marinading chicken in the freezer. It marinaded while it froze, then 2 weeks later it marinaded while it defrosted for about 48 hours in my fridge. It made for an easy dinner--we threw it on the BBQ and made some rice and veggies. Thanks for the great marinade!

—Beth

See full review »

Feb 21, 2006

This is awesome!! If I could give it 10 stars I would! Use as a marinade, over noodles with or without veggies, hot or at room temp (like cold sesame noodles) or in a stir fry thickened with a little cornstarch!! Definately add the lemon juice - it adds a very nice tone. I usually add some sesame oil and garlic (either powder or minced) as well. YUM!

—ROBBIN818

See full review »

Mar 09, 2007

I like this recipe, but it needed some sesame seeds, sesame oil, and green onions. With those ingredients added, this recipe is perfect!

—ybonics

See full review »

Feb 07, 2003

I didn't have any Korean chile paste and I don't often use enough of it to buy a jar. So I substituted half the amount in crushed dried red chile pepper powder, a clove of garlic (it isn't Korean without garlic), a bit of white pepper and a few drops of toasted sesame seed oil. I put the chicken in the marinade one morning, but couldn't get to it until the next night, 48 hours later. I was afraid it would be too salty, but after I broiled it in the oven, my husband announced "it's a keeper!" Served over steamed rice with coleslaw on the side.

—Cyndi

See full review »

Dec 31, 2002

Full circle! I'm an American living in Korea and I have shared this recipe with Koreans who absolutely love it! Locally chicken sticks are more popular than teriyaki (Japanese) bowls. These are milder and meatier than yakitori in Japan. They are made with thigh meat and they taste great already. My marinade has made the stand I shared it with MUCH more successful. This is certainly sufficient research for a commercial venture. If the pattern of American's here is any indication, such a stand at a ball park, a street corner, an airport or a campus would be fantastically successful. So Il-Byung means private first class So in Korean. One can only assume that this guy (or maybe a gal) studied Korean in the Army or lived over here and pickled up the culture. But the chicken bowls mentioned are a U.S. phenomenon. Scott

—SASEIGEL

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Teriyaki Marinade

Beef or Chicken Marinade

Fruit BBQ Marinade

Angelyn's Marinade

Chicken Marinade

BBQ Sauce

Easiest Teriyaki Marinade Ever

BBQ Sauce for Chicken

Christian's Killer BBQ and Grill Marinade

Teriyaki Marinade II

ADVERTISE WITH US

Nutrition

Calories
20 kcal
1%

Carbohydrates
4.9 g
2%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.1 g
< 1%

Protein
0.3 g
< 1%

Sodium
304 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Korean BBQ Chicken Marinade

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 20
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 304mg 12 %
** Potassium 13mg < 1 %
** Total Carbohydrates 4.9g 2 %
** Dietary Fiber 0.1g < 1 %
** Protein 0.3g < 1 %
** Sugars 4.4g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 1 %
** Thiamin < 1 %
** Niacin 2 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.