Galbi Chicken Recipe

Prepare chicken

If chicken thighs are thick, butterfly or pound them gently to about 1/2" thickness so they cook evenly. Pat dry with paper towels.

Combine soy sauce, brown sugar, mirin, sesame oil, grated garlic, grated ginger, grated pear (or pineapple juice), gochujang (if using), toasted sesame seeds and black pepper in a medium bowl. Whisk until sugar begins to dissolve and mixture is homogeneous.

Thinly slice the white parts of the green onions and add them to the marinade. Reserve the green parts for garnish.

Place the chicken in a large zip-top bag or shallow dish. Pour the marinade over the chicken, pressing out excess air if using a bag. Massage marinade so it evenly coats each piece.

Marinate in the refrigerator for at least 1 hour and up to 8 hours. For best flavor, 3–6 hours. If using acidic pineapple juice, keep to 1–2 hours to avoid meat becoming mushy.

Remove chicken from the refrigerator 20–30 minutes before cooking to come closer to room temperature. This helps for even cooking.

Preheat a grill or grill pan over medium-high heat (about 425°F / 220°C). If using a skillet, preheat a heavy-bottomed cast-iron pan over medium-high and add 1 tsp neutral oil to coat the surface.

Brush off excess marinade from the chicken (reserve the leftover marinade). Lightly oil the grill grates or pan. Place chicken on the hot surface and cook without moving for 3–4 minutes to develop a good sear.

Flip the chicken and cook the second side 3–4 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear. Thicker pieces may need an additional 1–2 minutes per side. If using a grill, watch for flare-ups from the sugar in the marinade and move pieces as needed.

If desired, during the last 1 minute of cooking, add 1 tbsp butter to the pan and baste the chicken with melted butter and a spoonful of reserved marinade brought to a boil for 1 minute (optional—if you boil the reserved marinade, discard any leftover). This adds gloss and flavor.

Transfer cooked chicken to a cutting board and let rest 5 minutes to redistribute juices.

Slice chicken into bite-size strips or serve whole. Garnish with reserved sliced green onion and extra toasted sesame seeds. Serve with lime or lemon wedges on the side if desired.