Grilled Korean Style Chicken Recipes

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KOREAN GRILLED CHICKEN BREASTS



Korean Grilled Chicken Breasts image

This is the BEST grilled chicken recipe! Not just because I'm obsessed with Korean food, it's just so juicy and flavorful, and this is coming from a girl her prefers dark meat. It's also quick and easy to make, perfect for weeknight grilling.

Provided by Gina

Categories     Dinner     Lunch

Time 1h20m

Number Of Ingredients 11

1 pound 2 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)

Steps:

  • Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, 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 an addition 2 to 3 minutes.

Nutrition Facts : ServingSize 4 oz, Calories 180 kcal, Carbohydrate 9 g, Protein 25 g, Fat 4.5 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 666 mg, Fiber 1 g, Sugar 6 g

KOREAN-STYLE GRILLED CHICKEN | MARION'S KITCHEN



Korean-style Grilled Chicken | Marion's Kitchen image

This grilled chicken is seriously easy - but don't think that means flavour takes a back seat! It's one big taste explosion, and the lemony, sesame salt at the end is to die for. For even more awesomeness, leave the meat to marinade overnight.

Provided by Bee

Yield 4

Number Of Ingredients 13

1kg (2 lb) chicken thighs, cut into bite-sized pieces
3 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp gochujang*
1 tbsp honey
1 tbsp finely grated ginger
3 garlic cloves, finely grated grated
½ cup finely chopped spring onions (scallions)
finely grated zest of 1 lemon
1 tsp black sesame seeds
½ tsp chilli flakes
¼ tsp sea salt
steamed rice to serve

Steps:

  • Step 1.Preheat oven grill to medium-high. Line a baking tray with foil.
  • Step 2.Place chicken in a large mixing bowl. Add soy sauce, sesame oil, gochujang, honey, ginger, garlic and spring onions. Mix well.
  • Step 3.Spread chicken out onto lined baking tray. Place under hot oven grill and cook for 25 minutes, turning half way, or until cooked through. If chicken starts to char or brown too quickly, turn oven grill down.
  • Step 4.In the meantime, mix together lemon zest, sesame seeds and salt.
  • Step 5.Place chicken on a serving plate and sprinkle with lemon zest mixture. Serve with steamed rice.
  • *NOTES: - Gochujang is a Korean fermented chilli paste available in the Asian section of supermarkets or from an Asian grocers.

KOREAN BBQ CHICKEN MARINADE



Korean BBQ Chicken Marinade image

This sauce is from the very popular 'chicken bowls' in my hometown. It's very tasty! Use it as a marinade for chicken, or to baste chicken while grilling. Increase the hot chile paste as desired. Four tablespoons is usually as much as anyone can take!

Provided by SASEIGEL

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 25m

Yield 48

Number Of Ingredients 7

1 cup white sugar
1 cup soy sauce
1 cup water
1 teaspoon onion powder
1 teaspoon ground ginger
1 tablespoon lemon juice
4 teaspoons hot chile paste

Steps:

  • In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
  • Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Nutrition Facts : Calories 20.3 calories, Carbohydrate 4.9 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 304.3 mg, Sugar 4.4 g

KOREAN GRILLED CHICKEN (ASIAN)



Korean Grilled Chicken (Asian) image

Make and share this Korean Grilled Chicken (Asian) recipe from Food.com.

Provided by Pokey in San Antonio

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup sesame seeds
1/4 cup corn oil
1/4 cup soy sauce
1/4 cup dark corn syrup
1/2 cup onion (sliced)
1 garlic clove (crushed)
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 teaspoon cayenne pepper
3 lbs chicken (cut into pieces)

Steps:

  • In a shallow baking dish stir together the first nine ingredients.
  • Add chicken, turning to coat. Cover and refrigerate, turning once, at least three hours.
  • Grill over low coals or using indirect method, turning and basting frequently, about 50 minutes.

Nutrition Facts : Calories 465.4, Fat 32.9, SaturatedFat 7.6, Cholesterol 103.5, Sodium 789.4, Carbohydrate 14.5, Fiber 1.1, Sugar 4.5, Protein 28.2

KOREAN PAN GRILLED CHICKEN



Korean Pan Grilled Chicken image

Make and share this Korean Pan Grilled Chicken recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 13

3 tablespoons japanese dark soy sauce
1 1/2 tablespoons sugar
2 garlic cloves, peeled & crushed
1 inch ginger, peeled & grated
2 spring onions, cut in thin rounds
1 tablespoon roasted & lightly crushed sesame seeds
fresh ground black pepper
2 tablespoons sesame oil
2 tablespoons dry sherry or 2 tablespoons sake
12 ounces boned free range chicken breasts
1 tablespoon vegetable oil
4 large mushrooms, thickly sliced
2 fresh hot green chili peppers, deseeded & cut in 1/2 inch segments

Steps:

  • Combine the soy sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper, sesame oil and dry sherry in a bowl and mix well.
  • Cut the chicken breasts at an angle crossways to get wide 1/8" thick slices.
  • Use a meat pounder to flatten the slices a little more.
  • Put in a flat layer on the bottom of a shallow bowl.
  • Cover the pieces with some of the sauce.
  • Do all the chicken pieces in this way and set aside for at least an hour.
  • When ready to eat heat oil in a wide non-stick frying pan over a high heat.
  • When the oil is hot put in the chicken in a single layer, laying them out flat.
  • Reserve the marinade.
  • Cook for about a minute on each side until lightly browned.
  • Remove and keep warm.
  • Put the mushrooms and chillies into the frying pan and pour over the marinade.
  • Stir and cook for one minute.
  • Pour over the chicken and serve immediately with rice or noodles.

KOREAN-INSPIRED GRILLED CHICKEN THIGHS



Korean-Inspired Grilled Chicken Thighs image

A very simple way of marinating chicken thighs to barbecue with Korean-inspired flavor. Serve with Calrose rice and a salad.

Provided by funinthesun

Categories     World Cuisine Recipes     Asian     Korean

Time 12h20m

Yield 8

Number Of Ingredients 8

1 cup white sugar
½ cup soy sauce
½ cup water
¼ cup minced onion
2 tablespoons minced garlic
½ teaspoon black pepper
½ teaspoon sesame oil
4 pounds boneless, skinless chicken thighs

Steps:

  • Combine sugar, soy sauce, water, onion, garlic, pepper, and sesame oil in a blender; process until well blended.
  • Put chicken into a large glass or ceramic bowl. Pour marinade over top and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook chicken on the preheated grill until slightly crisp on the outside, no longer pink in the center, and the juices run clear, about 4 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 421.7 calories, Carbohydrate 27.5 g, Cholesterol 140.1 mg, Fat 16.4 g, Fiber 0.3 g, Protein 39.5 g, SaturatedFat 4.5 g, Sodium 1032.8 mg, Sugar 25.5 g

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Top Asked Questions

How do you make spicy Korean grilled chicken?
Spicy Korean Grilled Chicken. Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and sesame oil in a medium bowl and stir to combine. Place the chicken in a large zip-top bag and pour the marinade in, making sure all of the chicken is covered.
How to cook Korean BBQ sauce?
1 Preheat your grill for indirect cooking at 325°F; 2 Generously season chicken wings on both sides Roasted Honey Barbecue Rub; 3 Place chicken wings in your grill over indirect heat and toss one or two wood chunk onto hot coals for smoking. ... 4 Combine all Korean BBQ Sauce ingredients into a bowl and set aside; More items...
How to cook chicken on the grill with marinade?
Add the chicken to Marinade, make sure to stir coat the chicken evenly. Cover and refrigerate for 2 hours. Fire up the grill, brush a bit of oil on the surface. Grill the chicken until they turn golden brown and charred on both sides. Removed from grill cut crosswise into 1 1/2-inch thick strips.
How to cook chicken in the oven grill?
Preheat oven grill to medium-high. Line a baking tray with foil. Place chicken in a large mixing bowl. Add soy sauce, sesame oil, gochujang, honey, ginger, garlic and spring onions. Mix well. Spread chicken out onto lined baking tray. Place under hot oven grill and cook for 25 minutes, turning half way, or until cooked through.

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