Korean Grilled Chicken Breasts

Gluten Free

Kid Friendly

Under 30 Minutes

4.95 from 75 votes

500 Commentson Korean Grilled Chicken Breasts

Cals: 180

Protein: 25

Carbs: 9

Fats: 4.5

1 hr 20 mins

These Korean Grilled Chicken Breasts are juicy, sweet, spicy, and have lots of flavor! I grill them all year long, when it’s cold I use my indoor grill pan.

Korean Grilled Chicken Breasts – juicy, flavorful and EASY!

Korean Grilled Chicken Breasts

I 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 Beef Bowls

Gochujang Glazed Salmon

Gochujang Glazed Meatballs

Gochujang Honey Glazed Shrimp

Korean Grilled Chicken Breasts

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.

Course: Dinner, Lunch

Cuisine: Asian, Korean

Prep: 15 mins

Cook: 5 mins

Marinate Time: 1 hr

Total: 1 hr 20 mins

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.