Korean BBQ Chicken Breasts
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.
These Grilled Korean Chicken Breast Will Be Your New Favorite
This Korean BBQ chicken is the BEST grilled chicken recipe! Not just because I’m obsessed with Korean food but because it’s so juicy and flavorful—and this praise comes from a girl who prefers dark meat. Here are more reasons why I’ll be grilling this chicken all summer:
- Quick and Easy: Perfect for weeknight grilling
- Flavorful: You’ll never want to buy bottled marinade from the supermarket again!
- Crowd Pleaser: Don’t just take my word for how amazing this dish is–this chicken recipe has a nearly 5-star rating from 88 reviews.
- Dietary Restrictions: This chicken is high-protein, gluten-free, dairy-free and Weight Watchers-friendly.
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 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.
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