Korean BBQ-Style Gochujang & Honey Grilled Chicken (Gluten Free!)

Spicy, sweet, and sticky with an umami punch, our Korean BBQ-Inspired Gochujang and Honey Grilled Chicken is the perfect way to mix up your weeknight meals. Made with just a handful of ingredients and our umami-filled Tamari Ginger All-Purpose Seasoning, this Korean BBQ-Inspired Gochujang and Honey Grilled Chicken comes together quickly and goes from marinade to meal-ready in an hour or less.

 

What makes this chicken a must-try? It’s all in the details, from layering flavors through gochujang marinade to choosing the perfect seasoning blend for that authentic Asian-inspired twist. Even if you’re new to Korean BBQ, don’t worry! This recipe is approachable and absolutely beginner-friendly.

Ingredients for Marinade

There are two secret weapons in this recipe: the gochujang marinade and our Tamari Ginger All-Purpose Seasoning. Gochujang, a traditional Korean red chili paste, is the cornerstone of many Korean dishes, and it’s what gives your chicken that iconic sweet-and-spicy kick. Station 1923 Tamari Ginger All-Purpose Seasoning brings the flavor and complexity with a savory, umami-filled blend of tamari (gluten free soy sauce), ginger, sesame seeds, red bell pepper, and a touch of honey.

To make this marinade happen, you'll need:

• Boneless skinless chicken thighs, approximately 5lbs
• 3 tablespoons (or more) Station 1923 Tamari Ginger All-Purpose Seasoning
• 2 tablespoons low sodium soy sauce (we use gluten free tamari)
• 2 tablespoons gochujang paste
• juice of 1/2 lime
• 1 stalk green onion (scallion), sliced
• 2 teaspoons minced ginger (we use frozen cubes)
• 2 cloves minced garlic (we use frozen cubes)
• 2-3 tablespoons high smoke point oil (we recommend avocado or olive oil)

 

Note: We used boneless skinless chicken thighs for this recipe, but it works for all cuts of chicken (especially wings, legs, and tenderloins).

A sweet, sticky and slightly spicy gochujang and honey glaze takes this chicken to the next level. Here's what you'll need for that:

• 1/4 cup + 1 tablespoon gochujang paste
• 1/4 cup + 2 tablespoons honey
• juice of 1/2 lime
• 1 tablespoon low sodium soy sauce (we use gluten free tamari)
• 1 tablespoon Station 1923 Tamari Ginger All-Purpose Seasoning
• 1 stalk green onion (scallion), sliced for garnish

 

You'll Also Need

• Medium to large mixing bowl
• Small bowl
• Measuring utensils
• Ziplock bag or cover for mixing bowls
• Cutting board
• Knife
• Whisk
• Tongs
• Basting brush
• Grill*

 

*Note: While this recipe works best when grilling over an open flame, but will also work in the air fryer or broiler. Just be sure to check the chicken often to avoid burning!

Step 1: Season and Marinate

Once your chicken is cleaned, pat dry and add 2-3 tablespoons oil of choice and toss the chicken to ensure it is thoroughly coated to help avoid sticking. Shake on a generous amount of Tamari Ginger All-Purpose Seasoning and toss the chicken again, ensuring it is fully covered.

 

Some of the Tamari Ginger will dissolve into the chicken, but don't worry! It didn't disappear — it's just soaking into the protein for deep-down flavor.

 

Once your chicken is fully seasoned, set aside and quickly whisk together your marinade ingredients (lime juice, gochujang, Tamari Ginger All-Purpose Seasoning, soy sauce, minced garlic, and chopped green onion).

Pour the Korean BBQ-inspired marinade right over the chicken, and toss to ensure all pieces are evenly coated. Cover and refrigerate for 20-30 minutes.

 

Step 2: Fire Up the Grill

Now that you’ve got your chicken perfectly marinated, it’s time to cook it to perfection! Grilling is the most traditional method for this recipe, but don’t worry if you don’t have access to an outdoor grill—there are other ways to achieve great results.

 

If you’re going the grilling route, preheat your grill to medium-high heat. Cook the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F.

While the chicken is grilling, pull together your glaze in a small mixing bowl, stirring the gochujang paste, honey, lime juice, Tamari Ginger All-Purpose Seasoning, and low sodium soy sauce until fully combined.

Step 3: Glaze and Finish

When chicken is close to or has reached 165°F, brush with glaze on both sides allowing to caramelize 3-5 minutes per side. Don't be afraid of a little char — those dark marks really set the party off and enhance the "barbecue" part of this Korean BBQ-inspired recipe.

Step 4: Slice, Garnish & Serve

Once the Korean BBQ-Style Gochujang & Honey Grilled Chicken has rested for about 10 minutes, slice and serve it with your favorite sides or over a salad. Or, leave the chicken thighs whole and enjoy it chicken sandwich style! Don't forget to to top it with sliced green onion!

Looking for more ways to use our umami-filled Tamari Ginger seasoning? Check these recipes out:

Better Than Take Out Crab & Shrimp Fried Rice (Gluten Free Recipe)

Air Fryer Crispy Sesame Ginger Chicken Tenders (Gluten Free Recipe)

Shop Tamari Ginger All-Purpose Asian-Inspired Seasoning