These Grilled Chicken Bulgogi Lettuce Wraps are my favorite kind of warm-weather dinner. The chicken is marinated in a sweet, savory, and slightly spicy Korean-inspired bulgogi sauce that caramelizes beautifully on the grill. I love how it pairs with crisp lettuce, sticky rice, tangy pickled veggies, and creamy gochujang aioli. Every bite is bold, fresh, and deeply satisfying. It’s one of those meals I crave all summer long—easy to prepare, easy to customize, and always a hit.

Why You’ll Love This Recipe

I love this recipe for how effortlessly it delivers big flavor. The marinade takes just minutes to throw together but infuses the chicken with layers of depth—sweet, salty, garlicky, and smoky from the grill. It’s also super versatile: I’ve swapped proteins, served it as rice bowls, or even wrapped it in tortillas. Plus, it’s great for meal prep. I often make the marinade and aioli in advance so that assembling wraps later is quick and fun.

• Light yet filling and packed with flavor

• Perfect for meal prep and make-ahead dinners

• Completely customizable with your favorite proteins and toppings

• Great for grilling season

• Loved by picky eaters and adventurous ones alike

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Chicken Bulgogi:

• 2 pounds boneless, skinless chicken thighs

• 2 green onions, finely sliced

• 1 small yellow onion, peeled and roughly chopped

• 4 garlic cloves

• 2-inch piece fresh ginger, peeled (about 2 tablespoons grated)

• 1/3 cup lightly packed dark brown sugar

• 1/4 cup soy sauce

• 2 tablespoons mirin

• 1 tablespoon sesame oil

• 1 tablespoon gochujang (optional, for added heat and depth)

For The Wrap Assembly:

• 10 to 12 large butter or leaf lettuce leaves

• 2 cups cooked white rice

• Kimchi or pickled vegetables (such as carrots, daikon radish, or red cabbage)

For The Gochujang Aioli:

• 1/2 cup mayonnaise

• 2 garlic cloves, finely chopped or grated

• 1 tablespoon gochujang

• 1 tablespoon pure maple syrup

• Kosher salt and ground black pepper to taste

Directions

1. Marinate The Chicken:
   I combine the yellow onion, garlic, ginger, dark brown sugar, soy sauce, mirin, sesame oil, and gochujang in a blender or food processor and blend until smooth. I place the chicken thighs in a bowl or zip-top bag with the sliced green onions and pour the marinade over the top, tossing to coat. Then I cover and marinate in the fridge for at least 12 hours, up to 3 days.

2. Prepare The Gochujang Aioli:
   While the chicken marinates or the grill preheats, I whisk together the mayonnaise, garlic, gochujang, and maple syrup. I season it with salt and pepper to taste and keep it in the fridge until ready to serve.

3. Grill The Chicken:
   About 30 minutes before grilling, I take the chicken out of the fridge to come to room temperature. I preheat my grill to medium-high heat (about 450–500°F). I remove the chicken from the marinade, letting the excess drip off, and grill for 5–6 minutes per side, until fully cooked and slightly charred. After resting, I chop it into bite-sized pieces.

4. Assemble The Wraps:
   I lay down a lettuce leaf, add a spoonful of rice, top with grilled chicken, and finish with pickled veggies and a generous drizzle of the gochujang aioli. Each wrap is fresh, flavorful, and full of texture.

Servings And Timing

• Servings: 4 to 6

• Prep Time: 30 minutes

• Marinating Time: 12 hours to 3 days

• Cook Time: 15 minutes

• Total Time: 45 minutes (not including marinating time)

Variations

• Use A Different Protein: I’ve made this recipe with thinly sliced beef, tofu, and even seitan. The marinade works beautifully with all of them.

• Serve As A Bowl: Instead of lettuce wraps, I sometimes build rice bowls with all the components and top with a fried egg for extra richness.

• Try Tortillas: For a Korean-Mexican fusion twist, I use flour or corn tortillas and fill them taco-style.

• Make Skewers: I cube the chicken, thread it onto skewers with veggies, and grill. It’s perfect for parties or cookouts.

• Turn It Into A Stir-Fry: I stir-fry fresh vegetables and toss in the chopped grilled chicken with a little extra marinade as sauce.

Storage/Reheating

I store leftover grilled chicken, rice, pickled veggies, and aioli in separate airtight containers in the refrigerator for up to 4 days. When I’m ready to eat, I reheat the chicken and rice in the microwave until warmed through, then assemble fresh lettuce wraps with the cold toppings and aioli.

FAQs

Can I Use Chicken Breasts Instead Of Thighs?

Yes, I sometimes use chicken breasts, but I either pound them thin or butterfly them so they cook evenly and stay juicy. Thighs are more forgiving and tend to stay more flavorful on the grill.

How Spicy Is This Recipe?

The spice level is moderate. Gochujang adds a mellow heat with umami richness. I adjust the amount in the marinade and aioli depending on how spicy I want it.

What If I Don’t Have A Grill?

No problem. I bake the marinated chicken at 425°F for about 15–18 minutes, then broil for 1–2 minutes to get that grilled effect. A grill pan on the stovetop also works well.

How Long Can I Store The Marinade?

I make the marinade ahead of time and store it in the fridge for up to 5 days. The flavors deepen the longer it sits, which makes it even better when I’m ready to use it.

Can I Make This Recipe Ahead?

Absolutely. I often marinate the chicken and prep the aioli in advance. The pickled veggies can be made a day ahead too, so all I need to do is grill and assemble.

Conclusion

These Grilled Chicken Bulgogi Lettuce Wraps are everything I love in a summer dinner—light, flavorful, easy to prep ahead, and completely satisfying. The bold marinade, crisp lettuce, tangy pickles, and creamy aioli come together in a way that’s simple yet unforgettable. Whether I’m grilling for a crowd or just feeding myself on a weeknight, this recipe always hits the spot.