These succulent Korean BBQ chicken breasts are bursting with flavor—they’re sweet, spicy, and juicy! All year round, I grill them; in the winter, I use my indoor grill pan.
Korean BBQ Chicken Breasts
These grilled Korean chicken breasts are delicious—I like Korean cuisine! With the help of the marinade, plain breast meat may be made into a tasty dish that goes well with rice, lettuce wraps, or bowls. I also adore these simple Korean Beef Bowls, Gochujang Glazed Salmon, and Gochujang Glazed Meatballs with a Korean flair.
The BEST recipe for grilled chicken is this one! Not only is Korean food my favorite, but it’s also really tasty and juicy—this from a gal who loves dark meat, no less. It’s also quite simple to prepare, making it ideal for grilling on a weeknight.
I swear, the marinade is so delicious that you won’t want to purchase the stuff in bottles! The chicken can be served with a straightforward vegetable slaw or over rice. Enjoy! If you make this, please come back and let me know what you think in a comment.
Korean BBQ Chicken Breast Tips and Variations
- Place each chicken breast in a Ziploc bag one at a time to ensure consistent cooking. Gently pound the chicken breast until it reaches a uniform thickness of ½ inch, taking care not to pierce the bag.
- You may also use this on boneless chicken thighs if you like dark meat.
- Cut the chicken into cubes, marinade them, and then thread them onto skewers to form kabobs.
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Korean BBQ Chicken Breasts
Ingredients
- Ingredients
- 1 pound boneless skinless chicken breasts, cut in half lengthwise, from 2 breasts
- 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
- Instructions
- Put each chicken breast individually in a Ziploc bag. Gently pound the chicken breast until it reaches a uniform thickness of ½ inch, taking care not to pierce the bag.
- Mix the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, and sesame seeds in a medium-sized bowl. If desired, add red pepper flakes. Save half of the marinade and add the remaining portion to the Ziploc bag containing the chicken. For at least an hour, marinate in the refrigerator.
- Grill the chicken for two to three minutes over medium-high heat, or until it comes off the grill. After flipping the chicken, brush each breast with the remaining ¼ cup of marinade and continue grilling for a further two to three minutes.
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