Welcome to a flavor-packed dish that’s sure to make your taste buds sing! Korean Chicken Breasts are not just easy to prepare but also bring a delightful mix of savory and slightly sweet flavors to your table. Whether you’re planning a quick weeknight dinner or looking to impress guests, this recipe is a winner in any situation!

Why Make This Recipe

Why choose Korean Chicken Breasts? This recipe combines the juicy tenderness of chicken breasts with the unique flavors of Korean cuisine. The marinade is simple yet incredibly flavorful, featuring ingredients like soy sauce, ginger, and garlic that create a mouthwatering experience. Plus, it’s healthy, making it a fantastic choice for those keeping an eye on their diets without sacrificing taste.

How to Make Korean Chicken Breasts

Ready to dive into this delicious recipe? Here’s how you can make it!

Ingredients:

1 pound 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)

Directions:

Place the chicken breasts, one at a time, in a Ziploc bag. Pound the chicken breast to an even thickness of about ½ inch, 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 for an additional 2 to 3 minutes.

How to Serve Korean Chicken Breasts

Serve your Korean Chicken Breasts hot off the grill, garnished with extra sesame seeds and sliced scallions. They’re fantastic on their own but also pair beautifully with steamed rice, sautéed vegetables, or a refreshing salad for a complete meal.

How to Store Korean Chicken Breasts

If you have leftovers (which is unlikely because they’re so delicious!), store them in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, simply warm them up in a skillet or microwave until heated through.

Tips to Make Korean Chicken Breasts

For deeper flavor, marinate the chicken overnight if you have the time.
Don’t skip pounding the chicken; this ensures even cooking and tenderness.
Adjust the red pepper flakes to your spice preference—more for a kick, less for mildness!

Variation

Feel free to customize the marinade by adding other flavors such as orange zest for a citrusy twist or sesame seeds mixed into the marinade for added crunch. You can also substitute the chicken breasts with thighs for a richer taste!

FAQs

1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are a great substitute if you prefer a richer flavor and juicier texture.

2. Can I make this recipe gluten-free?
Absolutely! Just opt for gluten-free soy sauce, and you’ll have a delicious gluten-free meal.

3. Is there a vegetarian version of this dish?
Sure! You can replace the chicken with tofu or tempeh. Just be sure to press out excess moisture for the best results!

Enjoy making these Korean Chicken Breasts! Embrace the flavors and let your cooking shine! 🌟

Korean Chicken Breasts

A flavor-packed dish featuring juicy chicken breasts marinated in a delicious combination of soy sauce, ginger, and garlic, perfect for any occasion.

Prep Time 15

Cook Time 6

Total Time 21

Serving Size servings

Ingredients

Main Ingredients

1 pound 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 teaspoon sesame oil
1 teaspoon grated ginger
1 tablespoon light brown sugar
2 cloves garlic, crushed
1 teaspoon red pepper flakes (optional)
1 teaspoon sesame seeds (plus more for topping)
2 scallions thinly sliced (white and green parts)

Instructions

Preparation

Place the chicken breasts, one at a time, in a Ziploc bag. Pound the chicken breast to an even thickness of about ½ inch, 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.

Cooking

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 for an additional 2 to 3 minutes.

Notes

For deeper flavor, marinate the chicken overnight if you have the time. Don't skip pounding the chicken; this ensures even cooking and tenderness. Adjust the red pepper flakes to your spice preference—more for a kick, less for mildness!