Spicy Korean Chicken Bites on the Blackstone Griddle

If you’re craving a dish that’s packed with bold flavors and comes together effortlessly, these Spicy Korean Chicken Bites cooked on a Blackstone griddle are your new go-to! Featuring the fiery kick of gochujang chili paste, this recipe transforms simple chicken into a mouthwatering meal with minimal effort. Paired with a creamy dipping sauce, it’s a winner for weeknight dinners or a fun weekend cookout.

This recipe was born out of a recent food adventure in a bustling Korean neighborhood, where every bite was a revelation. The vibrant flavors stuck with me, and I knew I had to recreate them on my trusty Blackstone. Whether you’re a griddle newbie or a flat-top pro, this dish is approachable yet irresistible—perfect for anyone looking to spice up their cooking game!

Why You’ll Love These Korean Chicken Bites

• Big Flavor, Little Effort: The marinade does all the heavy lifting, infusing the chicken with sweet, spicy, and savory notes.  
• Versatile Vibes: Serve them solo with the dipping sauce, pile them over rice, tuck them into tacos, or toss them on a salad.  
• Griddle Magic: The Blackstone gives these bites a perfect sear while keeping them juicy—grill pan folks, you’re missing out!

How to Whip Up Spicy Korean Chicken Bites

Let’s start with the marinade—it’s the heart of this dish. Grab a mixing bowl and combine:  

3 tablespoons of gochujang chili paste (that gorgeous red paste from the Asian aisle or Amazon)  

3 tablespoons soy sauce for that umami punch  

1 tablespoon each of fresh lime juice and honey for a zesty-sweet balance  

4–5 cloves of garlic, minced finely to wake up your taste buds

Whisk it all together until smooth. Set aside a few spoonfuls of this magic sauce for dipping later.  

Next, take 2–2½ pounds of boneless, skinless chicken thighs (or breasts if you prefer), chop them into bite-sized chunks, and toss them into a zip-top bag with the marinade. Give it a good massage to coat every piece, then let it chill in the fridge for a few hours—or overnight if you’ve got the time.  

When you’re ready to cook, fire up your Blackstone griddle to medium heat. Let it warm up for a couple of minutes, then drizzle on your favorite cooking oil (I’m partial to avocado oil for its high smoke point). Spread the marinated chicken bites across the griddle in an even layer. 

Cook for 8–10 minutes, flipping occasionally with a spatula until they’re golden, slightly charred, and cooked through.  

For a fancy finish, sprinkle on some sesame seeds and chopped cilantro. Serve these beauties hot with the reserved dipping sauce on the side—trust me, you’ll want to dunk every bite!

Creamy Gochujang Dipping Sauce

While the chicken marinates, mix those reserved spoonfuls of marinade with ½ cup of mayo in a small bowl. Stir until creamy, then stash it in the fridge. This sauce is tangy, spicy, and cool all at once—a perfect match for the sizzling chicken.

Ingredients

• 3 tablespoons gochujang chili paste (find it in the Asian section or online)  

• 3 tablespoons soy sauce  
• 4–5 cloves garlic, finely minced  
• 1 tablespoon lime juice (freshly squeezed is best!)
• 1 tablespoon honey  
• ½ cup mayonnaise  
• 2–2½ pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces  
• Cooking oil (like avocado, canola, or vegetable) 
• Optional: sesame seeds and fresh cilantro for garnish

Step-by-Step Instructions

1. Make the Marinade: In a bowl, whisk together gochujang, soy sauce, garlic, lime juice, and honey until well blended.  
2. Prep the Dipping Sauce: Scoop out a few tablespoons of the marinade, mix with mayo in a separate bowl, and refrigerate until serving time.  
3. Marinate the Chicken: Add the chicken pieces to a large zip-top bag with the remaining marinade. Seal and massage to coat evenly. Let it marinate in the fridge for at least 2 hours (overnight for max flavor).  
4. Griddle Time: Preheat your Blackstone to medium heat. Add a drizzle of oil, then spread the chicken bites in a single layer. Cook for 8–10 minutes, stirring occasionally, until fully cooked and caramelized.  
5. Garnish & Serve: Top with sesame seeds and cilantro if you’re feeling extra, and serve with the chilled dipping sauce on the side.