Korean BBQ chicken

By Gary Mehigan
Serves  4
Preparation   40 mins
Cooking   15 mins
Print recipe


  • 6 x 140g Lilydale Free Range Chicken Thigh Fillets
  • 2 tablespoons gochujang
  • 2 garlic cloves, crushed
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons black and white sesame seeds, toasted, plus extra to serve


  • 3 cups finely shredded wombok cabbage
  • 1 red onion, very thinly sliced
  • 2 carrots shredded
  • 1 cup coriander leaves
  • 1 large lime, juiced
  • 1 teaspoon gochujang
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce


  1. For the chicken, combine the gochujang, garlic, soy and coat the chicken. Set aside to marinate for 30 minutes.
  2. Preheat BBQ or chargrill pan over medium high heat.
  3. Place the chicken onto the BBQ and cook for 6 minutes on each side or until charred and cooked through. Set aside to rest for 5 minutes, lightly covered with foil.
  4. For the slaw, combine lime juice, gochujang, sesame oil and soy sauce then toss through the remaining ingredients.
  5. Serve sliced chicken with slaw, sprinkle with extra sesame seeds and drizzle with chicken resting juices.