Print

Korean Chicken Breasts Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 13 reviews

This Korean Chicken Breasts recipe features tender, juicy chicken marinated in a flavorful blend of soy sauce, apple sauce, ginger, garlic, and spices, then grilled to perfection. The marinade infuses the chicken with a balance of savory, sweet, and spicy notes, making it a delicious and easy-to-prepare meal perfect for any occasion.

Ingredients

Chicken

  • 1 pound boneless, skinless chicken breasts (cut in half lengthwise, from 2 breasts)

Marinade

  • 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

  1. Pound the Chicken: Place the chicken breasts one at a time in a Ziploc bag. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about ½ inch, being careful not to puncture the bag to ensure even cooking.
  2. Prepare the Marinade: In a medium bowl, whisk together the soy sauce, unsweetened apple sauce, finely chopped yellow onion, sesame oil, grated ginger, light brown sugar, crushed garlic, red pepper flakes if using, and sesame seeds. Reserve ¼ cup of this marinade for basting later.
  3. Marinate the Chicken: Transfer the remaining marinade into the Ziploc bag with the chicken breasts. Seal the bag and refrigerate for at least 1 hour to allow flavors to meld and the chicken to tenderize.
  4. Grill the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken breasts on the grill, cooking for 2 to 3 minutes on one side or until the chicken no longer sticks to the grill grates.
  5. Baste and Flip: Turn the chicken breasts over, spoon the reserved ¼ cup marinade over them, and continue grilling for another 2 to 3 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  6. Serve: Remove the chicken from the grill, sprinkle with additional sesame seeds and sliced scallions for garnish, and serve hot.

Notes

  • For the best flavor, marinate the chicken for at least 1 hour, but you can also marinate overnight in the refrigerator.
  • If you don’t have a grill, you can use a grill pan or skillet on the stovetop over medium-high heat.
  • Adjust the red pepper flakes according to your preferred spice level or omit for a milder dish.
  • Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it is fully cooked.
  • Serve with steamed rice or a fresh salad to balance the flavors.

Find it online: https://lauracooks.com/korean-chicken-breasts-recipe/