These grilled Korean Chicken Breasts are juicy, sweet, and spicy! I grill them all year, using my indoor grill pan when it’s cold.
Korean BBQ Chicken Breasts
I love Korean food, and this Korean BBQ Chicken Breast recipe is no exception! The marinade transforms boring chicken breasts into a delicious meal that is great served over rice, as lettuce wraps, or as part of a bowl. Other Korean dishes I love are these easy Korean Beef Bowls, Gochujang Glazed Salmon, and these Korean-inspired Gochujang Glazed Meatballs.
Ingredients
This Korean marinade uses ingredients you probably already have in your pantry. The exact measurements are in the recipe card below.
- Chicken: Cut the chicken breasts in half lengthwise to get 4 thin, wide cutlets.
- Soy Sauce for salty, umami-rich depth of flavor
- Applesauce: Traditional Korean BBQ marinades use grated or pureed pear to add a subtle sweetness and tenderize the meat. Applesauce eliminates the need for extra kitchen tools and provides similar benefits.
- Onion: Finely chop a yellow onion.
- Sesame Oil adds a nutty flavor and creates a smoother marinade that better coats the chicken.
- Ginger: I recommend using fresh ginger—substituting dried ginger won’t have the same effect.
- Garlic: Crush garlic cloves to release their flavor.
- Red Pepper Flakes are optional but great if you want a spicy marinade.
- Sesame Seeds for the marinade and for topping the grilled chicken
- Scallions for a colorful garnish
How to Make Korean Chicken Breasts
In just 3 easy steps, you’ll have the best Korean BBQ chicken breasts. Scroll to the bottom for the complete recipe.
- To ensure the chicken cooks evenly, place a chicken breast in a Ziploc bag and pound it to a ½-inch thickness. Be careful not to puncture the bag, and repeat with the remaining pieces.
- Make the Korean BBQ Chicken Marinade: Combine all the ingredients in a medium bowl. Reserve a quarter cup for later and transfer the remainder to a plastic bag with the chicken. Refrigerate and marinate for at least an hour or up to 24.
- Grill Chicken: Grill the chicken on medium-high heat for a few minutes. Then flip it over, spoon the reserved marinade over each piece, and grill another 2 to 3 minutes. Sprinkle with sesame seeds and scallions before serving.
Korean Chicken Tips and Variations
- If you prefer dark meat, you can also use this Korean BBQ marinade on boneless chicken thighs.
- To make kabobs, cut the chicken into cubes and marinate, then thread them onto skewers.
- Protein: Try this Korean marinade on other proteins, like steak, pork, or salmon.
- Soy Sauce: Use low-sodium tamari if gluten-free or coconut aminos for a soy-free alternative.
- No applesauce? Grate a pear or apple.
- Sweetener: Swap brown sugar with honey.
- Red Pepper Flakes: Reduce the red pepper for milder chicken. Or, if you don’t have it, substitute sriracha.
- No grill? No problem! Cook the chicken on a grill pan or cast iron skillet 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 a simple veggie slaw, like this Quick Cabbage Slaw or Asian Slaw with Mango. Below are some more ideas:
- Korean Tacos: Wrap the chicken in your favorite tortillas or lettuce leaves for a low-carb lettuce wrap.
- Lettuce Wraps: Serve in lettuce wraps with rice and top with gochujang.
- Vegetables: Throw some zucchini or asparagus on the grill while cooking the chicken. Roasted broccoli or edamame would also be good.
- Bowls: Serve over rice, quinoa, or cauliflower rice with veggies, like cucumber, cabbage, and edamame. You can also make extra marinade and reserve some to drizzle over the bowl.
Storage
- Refrigerator: Store in an airtight container for 4 days.
- Freeze cooked chicken for 3 months and thaw in the fridge.
- Reheat in the microwave until warm.
- Freeze uncooked chicken and the marinade in a zip-locked bag for 3 months. Thaw in the refrigerator and then grill as instructed.
More Korean Recipes You Will Love
- Korean Beef Bowls
- Gochujang Glazed Salmon
- Gochujang Glazed Meatballs
- Gochujang Honey Glazed Shrimp
- Korean Salmon Rice Bowls
Korean Chicken Breasts
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
- 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.