Korean style BBQ chicken

This smoky Korean-style chicken served in crisp butter lettuce leaves is a delicious option to add to your midweek menu.



Note: + 15 mins marinating & 5 mins resting time



  • 2 tbs soy sauce
  • 2 tbs mirin seasoning
  • 1 tbs honey
  • 2 tsp sesame oil
  • 1 tbs sesame seeds, toasted
  • 1/2 tsp dried chilli flakes (optional)
  • 6 Coles RSPCA Approved Australian Chicken Thigh Fillets
  • 100g vermicelli rice noodles
  • 8 butter lettuce leaves

Pickled vegetables

  • 2 carrots, peeled, cut into long matchsticks
  • 2 Lebanese cucumbers, cut into long matchsticks
  • 1/2 wombok (Chinese cabbage), finely shaved
  • 1/4 cup (60ml) rice wine vinegar
  • 1 tbs caster sugar
  • 1/4 tsp salt



Combine the soy sauce, mirin, honey, oil, sesame seeds and chilli flakes, if using, in a large bowl. Add the chicken and turn to coat. Set aside for 15 mins to develop the flavours.


Heat a barbecue grill or chargrill on medium. Drain the chicken, reserving the soy sauce mixture. Cook for 4-5 mins each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.


Meanwhile, to make the pickled vegetables, combine the carrot, cucumber, wombok, vinegar, sugar and salt in a large bowl. Set aside for 5 mins to soak. Drain well.


While the vegetables are soaking, place noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 mins to soak. Refresh under cold water. Drain well.


Heat the reserved soy sauce mixture in a saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer, stirring, for 2 mins or until the glaze thickens slightly.


Thickly slice the chicken. Arrange the lettuce leaves on a large serving platter. Top with the noodles, pickled vegetables and chicken. Drizzle with the glaze to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.