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Home  >  Inspire & Create  >  Summer Recipes  >  Korean-Style BBQ Chicken


Korean-Style BBQ Chicken


10 mins (+15 mins marinating & 5 mins resting time)


15 mins





Korean-Style BBQ Chicken


  • 2 tbs soy sauce
  • 2 tbs mirin seasoning
  • 1 tbs honey
  • 2 tsp sesame oil
  • 1 tbs sesame seeds, toasted
  • ½ 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
  • ½ wombok (Chinese cabbage), finely shaved
  • ¼ cup (60ml) rice wine vinegar
  • 1 tbs caster sugar
  • ¼ tsp salt


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.