Korean Chicken – Skinnytaste

These Korean Grilled Chicken Breasts are juicy, sweet and spicy! I grill them year-round, using my indoor grill pan when it’s cold.

Korean BBQ Chicken Breast

I love Korean food and this Korean BBQ Chicken Breast recipe is no exception! The marinade turns boring chicken breast in a delicious dish that is great served ricelike lettuce wrapsor as part of a bowl. Other Korean dishes I love are these easy ones Korean beef bowls, Gochujang Glazed Salmonand those inspired by Korea Gochujang Glazed Meatballs.

These Korean Grilled Chicken Breasts will be your new favorite

This Korean BBQ Chicken is the BEST grilled chicken chicken recipe! Not just because I’m obsessed with Korean food, but because it’s so juicy and flavorful—and that’s praise coming from a girl who prefers dark meat. Here are more reasons why I’ll be roasting this chicken all summer long:

• Quick and easy: Perfect for weeknight baking
• Delicious: You’ll never want to buy bottled marinade from the supermarket again!
• Crowd Player: Don’t take my word for how amazing this dish is – this chicken recipe has almost 5 stars out of 88 reviews.
• Dietary restrictions: It’s chicken high protein, gluten free, no dairy products and Suitable for weight watchers.

If you make this Easy Korean BBQ Chicken Recipe, please tag me in your photos Instagram or Facebook!

ingredients

This Korean marinade uses ingredients you probably already have in your pantry. Exact measurements are in the recipe card below.

• Chicken: Cut the chicken breast in half lengthwise to make 4 thin, wide cutlets.
• I’m Willow for salty, umami-rich depth of flavor
• applesauce: Traditional Korean barbecue marinades use grated or pureed pears to add subtle sweetness and tenderize the meat. Applesauce eliminates the need for additional kitchen tools and provides similar benefits.
• onions: Finely chop a head of yellow onion.
• Sesame oil it adds a nutty flavor and creates a smoother marinade that coats the chicken better.
• ginger: I recommend using fresh ginger – substituting dry won’t have the same effect.
• garlic: Crush the garlic cloves to release their flavor.
• Red pepper flakes optional but great if you want a spicy marinade.
• Sesame seed for the marinade and to garnish the roasted chicken
• red onion for a colorful garnish

How to make Korean chicken breast

In just 3 easy steps, you’ll have the best Korean BBQ chicken breast. Scroll to the bottom for the full recipe.

1. To make sure the chicken cooks evenlyplace chicken breasts in a Ziploc bag and pound to ½ inch thickness. Be careful not to puncture the bag and repeat with the remaining pieces.
2. Make Korean BBQ Chicken Marinade: Combine all ingredients in a medium bowl. Reserve a quarter cup for later and transfer the rest to a plastic bag with the chicken. Chill and marinate for at least an hour or up to 24.
3. Grilled Chicken: Sear the chicken over medium-high heat for a few minutes. Then flip it over, spoon the reserved marinade over each piece and grill for another 2 to 3 minutes. Sprinkle with sesame seeds and chives before serving.

Korean Chicken Tips and Variations

• If you prefer dark meatyou can also use this marinade for Korean BBQ boneless chicken thighs.
• For making kebabsdice the chicken and marinate, then skewer.
• Protein: Try this Korean marinade on other proteins, such as steak, pork, or salmon.
• I’m Willow: Use low-sodium tamari if gluten-free, or coconut aminos for a soy-free alternative.
• No applesauce? Grate a pear or apple.
• Sweetener: Swap the brown sugar for honey.
• Red pepper flakes: Reduce the paprika for a milder chicken. Or, if you don’t have it, substitute sriracha.
• No grill? No problems! Grill the chicken on a grill pan or cast iron pan on the stove. You can also air fry the chicken at 380°F for 5 minutes on each side.

What to Serve with Korean BBQ Chicken

My family and I usually eat this Korean BBQ Chicken with rice and plain vegetable straw, like this one Quick cabbage cake or Asian straw with mango. Below are some more ideas:

• Korean Tacos: Wrap the chicken in your favorite tortillas or lettuce leaves for a low-carb wrap.
• Lettuce Wraps: Serve in lettuce wraps with rice and top with gochujang.
• vegetables: Throw some Zucchini or asparagus on the grill while you roast the chicken. Roasted Broccoli or edamame would be good too.
• buy: Serve rice, quinoaor cauliflower rice with vegetables such as cucumber, cabbage and edamame. You can also make extra marinade and save some to brush the bowl.

Storage

• Refrigerator: Store in an airtight container for 4 days.
• Freeze cooked chicken for 3 months and thawed in the refrigerator.
• Reheat in the microwave until warm.
• Freeze uncooked chicken and the marinade in a ziplock bag for 3 months. Thaw in the refrigerator and then grill according to the instructions.

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