Korean Grilled Chicken Breasts
Korean Grilled Chicken BreastsI love Korean food, and these grilled Korean chicken breasts are no exception! The marinade takes boring breast meat and transforms it into a delicious dish great served over rice, as a lettuce wrap or as part of a bowl. More Korean dishes I love are these easy Korean Beef Bowls, Gochujang Glazed Salmon and these Korean inspired Gochujang Glazed Meatballs.
This is the BEST grilled chicken recipe! Not just because I’m obsessed with Korean food, it’s just so juicy and flavorful, and this is coming from a girl her prefers dark meat. It’s also quick and easy to make, perfect for weeknight grilling.
The marinade is so good you’ll never want to buy the bottle stuff, I promise! You can serve the chicken over rice, or with a simple veggie slaw. If you make this, please come back and leave a comment telling me what you think – enjoy!
Tips and Variations
- So the chicken cooks evenly place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
- If you prefer dark meat you can also use this on boneless chicken thighs.
- To make them into kabobs, cut the chicken in cubes and marinate, then thread onto skewers.
More Korean Recipes You Will Love
Korean Grilled Chicken Breasts
Ingredients
- 1 pound 2 boneless, skinless chicken breasts, cut in half lengthwise
- 1/4 cup low sodium or gluten-free soy sauce
- 1/4 cup unsweetened apple sauce
- 1/4 cup finely chopped yellow onion
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tbsp light brown sugar
- 2 garlic cloves, crushed
- 1 teaspoon red pepper flakes, optional
- 1 teaspoon sesame seeds, plus more for topping
- 2 thinly sliced scallions, white and green parts
Instructions
- Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
- In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
- Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.
