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Alea’s Korean Barbecue Chicken

I really enjoy the Korean Barbecue Chicken at one of our local restaurants and occasionally find an excuse to stop in. However a while back I realized that for less than the cost of one meal at the restaurant, I could make enough at home to feed my whole family and the neighbors. Seriously! And it isn’t that it is that expensive for the meal – just $5.99 per person, but for that price I can cook a whole meal for 6 – 8 people.

How do I do it? I stock up on boneless, skinless chicken thighs when they are on sale. I buy sesame seeds from the bulk bins instead of on the spice aisle. I buy fresh ginger and then freeze it, so none goes to waste. Finally, I buy specialty ingredients from the Asian market where they cost much less than they do at the local grocery store.

I think my Korean Barbecue Chicken tastes very much like the chicken at our local restaurant, but I make no claims to it being authentic. I created it by taste and modify the recipe based on the ingredients I have on hand. Which brings me to another way I save money on recipes: be flexible on the ingredients! Once when I didn’t have any apple juice, I used lemonade in this recipe instead and nobody could tell the difference. Even though apple juice isn’t that expensive, the time and gas involved in going to the store for a single ingredient adds up.

Korean Barbecue Chicken

Yield – 6- 8 servings

Preparation Time – 1 hour 10 minutes

Cooking Time – 20 minutes


  • 1 – 2 pounds chicken thighs
  • 1/4 cup soy sauce (I use Braggs to make this gluten-free)
  • 1/4  apple juice
  • 1 tablespoon brown sugar or honey
  • 2 tablespoons oil (I use 1 tablespoon olive oil and 1 tablespoon sesame seed oil)
  • 2 teaspoons minced garlic
  • 2 green onions, thinly sliced – divided
  • 2 teaspoons grated ginger
  • 1 tablespoon sesame seeds


  • Combine soy sauce, apple juice, oil, sugar, ginger, garlic, and the onion slices from one green onion in a small bowl. Reserve 2 tablespoons of marinade for later use.
  • Place chicken in a seal-able dish or bag. Cover with marinade. All ow the chicken to marinate for at least one hour.
  • Prep and light grill.
  • Grill chicken for 5 – 8  minutes on each side.
  • Brush the reserved marinade over the cooked chicken. Sprinkle the remaining onion slices and sesame seeds over the chicken.
  • Serve immediately.

I served the Korean Barbecue Chicken with white rice and a garden salad.