The deep umami flavors of gochujang, soy sauce, and sesame oil come together beautifully in this Korean Grilled Chicken Breast. The slight smokiness from the grill enhances the bold marinade, creating a juicy and tender dish that’s perfect for any meal.
This recipe is a great choice for weeknight dinners, meal prep, or weekend BBQs. Serve it with rice, fresh greens, or pickled vegetables for a complete and satisfying meal. Plus, it’s quick to make and packed with protein, making it a perfect option for anyone looking to enjoy healthy and delicious home-cooked meals.
Full Recipe:
Ingredients:
- 2 boneless, skinless chicken breasts
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon rice vinegar
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- Cooking spray
Directions:
- In a bowl, whisk together soy sauce, sesame oil, honey, gochujang, garlic, ginger, and rice vinegar.
- Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Let marinate for at least 30 minutes or up to 8 hours in the refrigerator.
- Preheat the grill or a grill pan over medium-high heat. Lightly coat with cooking spray.
- Remove chicken from the marinade and let excess drip off. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Transfer the grilled chicken to a plate, sprinkle with sesame seeds and green onions, and let rest for a few minutes before slicing.
- Serve with steamed rice, fresh greens, or pickled vegetables.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 275 kcal | Servings: 2 servings
Origin and Cultural Background
Korean cuisine is known for its bold, savory, and spicy flavors, often using fermented ingredients like gochujang (Korean chili paste) to add depth and heat to dishes. This Korean Grilled Chicken Breast is inspired by traditional Korean BBQ (Gogigui, 고기구이), where marinated meats are grilled to perfection. The recipe incorporates gochujang, which provides a smoky heat balanced by honey, soy sauce, and sesame oil, common components in Korean marinades.
While many Korean BBQ dishes use beef or pork, chicken is a lighter, leaner alternative that absorbs marinades beautifully. This dish can be enjoyed as part of a Korean-style meal, served with banchan (Korean side dishes) like kimchi, pickled radish, or steamed greens.
Flavor Profile and Texture
This grilled chicken breast recipe delivers a harmonious balance of flavors:
- Savory umami from soy sauce
- Smoky heat from gochujang
- Nutty richness from sesame oil
- Sweet caramelization from honey
- Aromatic depth from garlic and ginger
When grilled, the chicken develops a slightly charred, crispy exterior while remaining juicy and tender inside. The final touch of sesame seeds and green onions enhances the dish with freshness and a bit of crunch.
Best Side Dishes to Serve with Korean Grilled Chicken Breast
This chicken pairs perfectly with classic Korean side dishes and fresh, healthy accompaniments:
- Steamed Rice (Bap, 밥): A simple white or brown rice helps soak up the flavorful marinade.
- Kimchi (김치): Fermented spicy cabbage adds a tangy, umami kick.
- Pickled Vegetables (Jangajji, 장아찌): Radish or cucumber pickles balance the dish with acidity.
- Korean Stir-Fried Glass Noodles (Japchae, 잡채): A slightly sweet, savory noodle dish with vegetables.
- Crisp Lettuce Wraps (Ssam, 쌈): Wrap the chicken in lettuce with garlic slices and ssamjang (Korean dipping sauce).
- Grilled Vegetables: Bell peppers, zucchini, mushrooms, or asparagus complement the dish.
Cooking Tips & Tricks
- Marination Time Matters: Let the chicken marinate for at least 30 minutes, but for the best flavor, overnight marination is ideal.
- Even Cooking: Flatten the chicken breasts slightly to ensure even cooking on the grill.
- High Heat Searing: A medium-high grill (around 400°F/200°C) is best for creating a charred crust while keeping the inside juicy.
- Oil the Grill: Prevent sticking by lightly oiling the grill grates or using a cooking spray before placing the chicken.
- Internal Temperature Check: Use a meat thermometer to check for 165°F (75°C) for safe consumption.
- Resting Time: Let the grilled chicken rest for 5 minutes before slicing to retain juices.
Substitutions & Variations
This recipe is versatile and can be customized to suit different preferences:
- Make it Spicier: Add red pepper flakes or extra gochujang.
- Soy-Free Option: Use coconut aminos instead of soy sauce.
- Sweeter Glaze: Substitute honey with maple syrup or brown sugar.
- Oven or Stovetop Method: If grilling isn’t an option, bake at 375°F (190°C) for 20-25 minutes or cook in a pan over medium heat.
- Protein Alternatives: Swap chicken for tofu, salmon, shrimp, or pork.
How to Store and Reheat Leftovers
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in a sealed container for up to 2 months.
- Reheating: Warm in a skillet over medium heat with a splash of water to keep the chicken moist or microwave for 1-2 minutes.
Pairing Ideas: What to Drink with Korean Grilled Chicken
- Soju (소주): A traditional Korean rice spirit that complements grilled meats.
- Makgeolli (막걸리): A lightly sweet, milky rice wine.
- Iced Green Tea: Helps cleanse the palate and balance the spiciness.
- Crisp White Wine: A Sauvignon Blanc or Pinot Gris enhances the dish’s umami flavors.
This Korean Grilled Chicken Breast is a quick, healthy, and flavorful recipe perfect for busy weeknights, BBQ gatherings, or meal prepping. With bold flavors and simple ingredients, this dish brings the authentic taste of Korean BBQ to your home kitchen!
Taste & Texture Profile
- Savory umami from soy sauce and sesame oil
- Mild sweetness from honey, balancing the heat
- Spicy kick from gochujang (adjustable for spice tolerance)
- Aromatic depth from fresh garlic and ginger
- Juicy, tender inside with a slightly crispy, caramelized exterior
When grilled, the natural sugars in honey and gochujang caramelize, creating a slightly sticky, glossy glaze that enhances the chicken’s flavor.
How to Serve Korean Grilled Chicken
This grilled chicken can be served in multiple ways, making it a versatile addition to your meal rotation:
✔ Classic Korean BBQ Style – Serve with steamed rice, kimchi, and banchan (Korean side dishes).
✔ Lettuce Wraps (Ssam, 쌈) – Wrap the sliced chicken in lettuce with garlic slices, ssamjang (spicy dipping sauce), and rice.
✔ Grain Bowl – Serve over a bed of quinoa or brown rice with sautéed vegetables.
✔ Korean Chicken Salad – Slice the chicken and serve over fresh greens with a light sesame dressing.
✔ Korean Chicken Tacos – Wrap in soft tortillas with pickled radishes and spicy mayo.
Pairing Side Dishes
For a complete meal, try pairing your Korean Grilled Chicken Breast with these delicious sides:
- Kimchi (김치): Spicy, fermented cabbage that adds a tangy crunch.
- Steamed Rice (Bap, 밥): A simple and neutral side to balance the bold flavors.
- Pickled Radish (단무지, Danmuji): Sweet and sour pickled radish that refreshes the palate.
- Korean Cucumber Salad (Oi Muchim, 오이무침): A spicy, sesame-seasoned cucumber salad.
- Japchae (잡채): Stir-fried glass noodles with vegetables and sesame oil.
Tips for the Best Korean Grilled Chicken
1️⃣ Marinate for Maximum Flavor – Let the chicken marinate for at least 30 minutes, but for best results, marinate overnight. This allows the flavors to fully penetrate.
2️⃣ Grill at Medium-High Heat – Aim for 375-400°F (190-200°C) to get a good sear while keeping the inside juicy.
3️⃣ Oil the Grill Grates – This prevents sticking and helps achieve beautiful grill marks.
4️⃣ Let the Chicken Rest – After grilling, let the chicken rest for 5 minutes before slicing to keep it juicy.
5️⃣ Use a Meat Thermometer – Ensure the internal temperature reaches 165°F (75°C) for food safety.
Substitutions and Variations
This recipe is easily adaptable to different dietary needs and taste preferences:
🔹 Spicier Version: Add more gochujang or mix in red pepper flakes.
🔹 Sweeter Alternative: Use brown sugar or maple syrup instead of honey.
🔹 Soy-Free Option: Swap soy sauce for coconut aminos or tamari.
🔹 Protein Variations: Try the marinade with salmon, tofu, shrimp, or beef.
🔹 Oven or Stovetop Cooking: Bake at 375°F (190°C) for 20-25 minutes, or pan-fry over medium heat.
How to Store and Reheat Leftovers
If you have extra grilled chicken, here’s how to store and enjoy it later:
📦 Refrigerate: Store in an airtight container for up to 4 days.
❄ Freeze: Freeze for up to 2 months in a sealed bag.
🔥 Reheat:
- In a pan: Reheat over medium heat with a splash of water to keep it juicy.
- In the oven: Warm at 325°F (160°C) for 10 minutes.
- In the microwave: Heat in 30-second intervals to avoid drying out.
Why You’ll Love This Recipe
✔ Quick & Easy: Ready in under 30 minutes, making it a great weeknight meal.
✔ Healthy & High-Protein: Low in fat, packed with lean protein.
✔ Meal-Prep Friendly: Tastes even better the next day!
✔ Authentic Korean Flavors: Brings the taste of Korean BBQ to your home.
✔ Customizable: Adjust spice, sweetness, or protein to your liking.
This Korean Grilled Chicken Breast is bold, juicy, and full of authentic flavors that make it a standout dish for any occasion. Whether served with rice, wrapped in lettuce, or paired with a refreshing cucumber salad, this meal is guaranteed to be a family favorite.
Conclusion
This Korean Grilled Chicken Breast is a quick, flavorful, and healthy dish perfect for any meal. The bold combination of gochujang, soy sauce, garlic, and sesame oil creates a delicious balance of heat, sweetness, and umami. Whether served with rice, in lettuce wraps, or as part of a Korean-inspired meal, this dish is sure to be a crowd-pleaser. Easy to make, high in protein, and full of authentic flavors—this recipe is a must-try! 🔥🍗