Korean grilled chicken breasts. Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Delicious, never-dry juicy and flavorful Perfect Grilled Chicken Breasts are perfect for cookouts and picnics - or even chopped up cold for a sack lunch! These chicken breasts are moist, tender, and full of smoky, earthy flavor everyone begs for again and again.
Grilled Chicken Breast Masada, Chicken Breast With Honey And Sesame, Chicken Breast With Orange And Chorizo.
To a large bowl, add the gochujang sauce, soy sauce, sesame oil, vinegar, brown sugar, ginger, garlic, and stir to combine.
Once covered, pop the chicken in the fridge.
You can have Korean grilled chicken breasts using 11 ingredients and 6 steps. Here is how you cook it.
Ingredients of Korean grilled chicken breasts
- Prepare 1 pound of boneless chicken breasts.
- Prepare 1/4 cup of low sodium or gluten free soy sauce.
- You need 1/4 cup of unsweetened apple sauce.
- It's 1/4 cup of finely chopped yellow onion.
- You need 1 tsp of sesame oil.
- You need 1 tsp of grated ginger.
- It's 1 tbsp of light brown sugar.
- Prepare 2 of garlic cloves, crushed.
- Prepare 1 tsp of red pepper flakes (optional).
- You need 1 tsp of sesame seeds.
- It's 2 of thinly sliced scallions, white and green parts.
Test Kitchen tip: Compared to beef and pork, chicken doesn't need to marinate for long—especially if the marinade includes acidic ingredients such as vinegar, lemon juice or buttermilk. Some of the recipes specify how to cook the chicken (grilling, baking, etc.), but you can pretty much cook them however you like after they're done marinading. Great recipe for Korean grilled chicken breasts. If your the type of person that likes teriyaki chicken then you will love this super easy recipe!
Korean grilled chicken breasts instructions
- Prepare all ingredients.
- 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. Or you can put parchment paper on the chicken and pound it that way as well..
- 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 or into a bowl with aluminum foil cover. 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..
- Top off chicken with sliced scallions and enjoy!.
For this chicken bulgogi recipe, I added a bit of lemon flavor. It certainly gives the dish a tasty spark! I used boneless chicken thigh, but you can use boneless breast or a combination of both parts. The bite size chicken pieces marinate and cook quickly, making this dish a good option for a weeknight meal. Cover and refrigerate, turning once, at least three hours.