Best 6 Korean Grilled Chicken Breasts Recipes

Korean Grilled Chicken Breasts are a flavorful and succulent dish that can be enjoyed by people of all ages. This delectable dish is made with tender chicken breasts marinated in a savory blend of Korean spices and grilled to perfection. The result is a juicy and flavorful chicken dish that is perfect for any occasion. Whether you are looking for a quick and easy weeknight meal or a special dish for a dinner party, Korean Grilled Chicken Breasts are sure to be a hit.

Here are our top 6 tried and tested recipes!

KOREAN GRILLED CHICKEN BREASTS

Korean Grilled Chicken Breasts image

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.

Provided by Gina

Categories Dinner Lunch

Time 1h20m

Number Of Ingredients 11

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)

Steps:

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.

Nutrition Facts : ServingSize 4 oz, Calories 180 kcal, Carbohydrate 9 g, Protein 25 g, Fat 4.5 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 666 mg, Fiber 1 g, Sugar 6 g

KOREAN BBQ CHICKEN MARINADE

Korean BBQ Chicken Marinade image

This sauce is from the very popular 'chicken bowls' in my hometown. It's very tasty! Use it as a marinade for chicken, or to baste chicken while grilling. Increase the hot chile paste as desired. Four tablespoons is usually as much as anyone can take!

Provided by SASEIGEL

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 25m

Yield 48

Number Of Ingredients 7

Ingredients

1 cup white sugar
1 cup soy sauce
1 cup water
1 teaspoon onion powder
1 teaspoon ground ginger
1 tablespoon lemon juice
4 teaspoons hot chile paste

Steps:

In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Nutrition Facts : Calories 20.3 calories, Carbohydrate 4.9 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 304.3 mg, Sugar 4.4 g

KOREAN GRILLED CHICKEN

Korean Grilled Chicken image

Provided by Bobby Flay

Time 4h50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons honey
1 heaping tablespoon Korean chili paste (recommended: gochujang)
2 tablespoons grated fresh ginger
6 cloves garlic, chopped
1 green onion, thinly sliced
2 teaspoons toasted sesame oil
Freshly ground black pepper
1 1/2 teaspoons toasted sesame seeds
1 (3-pound) chicken, butterflied, cut into parts
4 (6-inch) flour tortillas, warmed

Steps:

Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
Light a grill, making sure to include a zone of indirect heat.
Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.

KOREAN GRILLED CHICKEN

Korean Grilled Chicken image

This saucy, sweet and sour chicken will have your family licking their fingers. Great for a party.

Provided by Bobby Flay

Categories Asian,Barbeque,chicken,grill,Main

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup soy sauce
3 Tbsp rice vinegar
2 Tbsp honey
1 heaping Tbsp Korean chili paste (recommended: Kochi Chang)
2 Tbsp grated fresh ginger
6 cloves chopped garlic
1 thinly sliced green onion
2 tsp toasted sesame oil
Freshly ground black pepper
1 ½ tsp toasted sesame seeds
1 chicken (3 lbs), butterflied, cut into parts
4 inch flour tortillas (6-inch), warmed

Steps:

Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
Light a grill, making sure to include a zone of indirect heat.
Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.

KOREAN-INSPIRED GRILLED CHICKEN THIGHS

Korean-Inspired Grilled Chicken Thighs image

A very simple way of marinating chicken thighs to barbecue with Korean-inspired flavor. Serve with Calrose rice and a salad.

Provided by funinthesun

Categories World Cuisine Recipes Asian Korean

Time 12h20m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup white sugar
½ cup soy sauce
½ cup water
¼ cup minced onion
2 tablespoons minced garlic
½ teaspoon black pepper
½ teaspoon sesame oil
4 pounds boneless, skinless chicken thighs

Steps:

Combine sugar, soy sauce, water, onion, garlic, pepper, and sesame oil in a blender; process until well blended.
Put chicken into a large glass or ceramic bowl. Pour marinade over top and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Cook chicken on the preheated grill until slightly crisp on the outside, no longer pink in the center, and the juices run clear, about 4 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 421.7 calories, Carbohydrate 27.5 g, Cholesterol 140.1 mg, Fat 16.4 g, Fiber 0.3 g, Protein 39.5 g, SaturatedFat 4.5 g, Sodium 1032.8 mg, Sugar 25.5 g

KOREAN PAN GRILLED CHICKEN

Korean Pan Grilled Chicken image

Make and share this Korean Pan Grilled Chicken recipe from Food.com.

Provided by Dancer

Categories Chicken

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons japanese dark soy sauce
1 1/2 tablespoons sugar
2 garlic cloves, peeled & crushed
1 inch ginger, peeled & grated
2 spring onions, cut in thin rounds
1 tablespoon roasted & lightly crushed sesame seeds
fresh ground black pepper
2 tablespoons sesame oil
2 tablespoons dry sherry or 2 tablespoons sake
12 ounces boned free range chicken breasts
1 tablespoon vegetable oil
4 large mushrooms, thickly sliced
2 fresh hot green chili peppers, deseeded & cut in 1/2 inch segments

Steps:

Combine the soy sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper, sesame oil and dry sherry in a bowl and mix well.
Cut the chicken breasts at an angle crossways to get wide 1/8" thick slices.
Use a meat pounder to flatten the slices a little more.
Put in a flat layer on the bottom of a shallow bowl.
Cover the pieces with some of the sauce.
Do all the chicken pieces in this way and set aside for at least an hour.
When ready to eat heat oil in a wide non-stick frying pan over a high heat.
When the oil is hot put in the chicken in a single layer, laying them out flat.
Reserve the marinade.
Cook for about a minute on each side until lightly browned.
Remove and keep warm.
Put the mushrooms and chillies into the frying pan and pour over the marinade.
Stir and cook for one minute.
Pour over the chicken and serve immediately with rice or noodles.

Tips:

To make the marinade, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, and green onions.
Marinate the chicken breasts for at least 30 minutes, or up to overnight.
Preheat your grill to medium-high heat.
Grill the chicken breasts for 7-8 minutes per side, or until cooked through.
Let the chicken breasts rest for a few minutes before serving.
Serve with your favorite sides, such as rice, vegetables, or salad.

Conclusion:

Korean grilled chicken breasts are a delicious and easy-to-make dish that is perfect for any occasion. The marinade infuses the chicken with flavor, and the grilling process gives it a slightly charred exterior and a juicy interior. Serve this dish with your favorite sides for a complete meal.