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Korean-Style Grilled Chicken Breast

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Quick and easy Korean-style chicken coated in a sweet-savory marinade, perfect for weeknight dinners.

Ingredients

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  • 4 boneless skinless chicken breasts (about 1 to 1.25 pounds total)
  • 1/4 cup soy sauce (low-sodium if preferred)
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 2 tablespoons honey or granulated sugar
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil (or 1 tablespoon sesame oil + 1 tablespoon olive oil)
  • Steamed rice, for serving
  • Steamed or sautéed vegetables, for serving

Instructions

  1. Make the marinade: in a medium bowl whisk together soy sauce, minced garlic, grated ginger, honey or sugar, black pepper, and olive oil until smooth.
  2. Marinate the chicken: place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Turn to coat, then refrigerate for at least 30 minutes and up to 2 hours.
  3. Preheat your cooker: heat a grill to medium-high (about 375 to 450°F) or preheat the oven to 400°F if roasting.
  4. Cook: for grilling, oil the grates and cook the breasts about 6 to 7 minutes per side until nicely caramelized and an instant-read thermometer reads 165°F in the thickest part. For oven roasting, place the breasts on a rimmed sheet and roast 18 to 22 minutes, checking for 165°F.
  5. Rest and serve: let the chicken rest for 5 minutes to redistribute juices, then slice and serve with steamed rice and vegetables.

Notes

For a gluten-free version, use tamari in place of soy sauce. For a glossy glaze, reserve a small portion of the marinade before adding raw chicken.

Nutrition

Find it online: https://www.simplefamilydishes.com/korean-chicken-breasts-korean-chicken/