SPICY GRILLED KOREAN CHICKEN BREASTS

Grilled Korean Chicken Breasts

SPICY GRILLED KOREAN CHICKEN BREASTS

by | Aug 13, 2021

These Spicy Grilled Korean Chicken Breasts are perfect for a summer picnic. You’ll need 4-8 hours for the marinade to do its magic, but preparing them on the grill at the last minute is quick and easy. The marinade comes together in minutes too, so your time in the kitchen will be limited. This recipe features gochujang, a Korean chili paste with a bit of sweetness. My experience with different brands is that they can vary significantly in spiciness. If you want to add another level of spiciness to the recipe, add a teaspoon of gochugaru, the Korean version of red chili flakes. If you haven’t cooked with Korean ingredients before, be bold and give them a try especially if you enjoy spicy food.

“An obstacle is often a stepping stone.” William Prescott

Grilled Korean Chicken Breasts
Print Recipe
5 from 3 votes

Spicy Grilled Korean Chicken Breasts

Be Bold! Try these Spicy Grilled Korean Chicken Breasts featuring gochujang. They're perfect for a summer picnic.
Prep Time10 minutes
Cook Time15 minutes
Total Time8 hours 25 minutes
Course: Dinner, Entree, Main Course
Cuisine: Korean
Keyword: Gluten free, grill, summer
Servings: 4
Calories: 316kcal

Equipment

  • Medium Bowl
  • Whisk
  • Large glass container with lid
  • Stainless steel tongs for grilling
  • Grill or grill pan
  • Cutting Board
  • Chef's Knife

Ingredients

  • ½ cup gluten free tamari or substitute soy sauce, liquid aminos or coconut aminos
  • 4 ½ Tablespoons gochujang Check ingredients for gluten if following a gluten free diet. Brands vary.
  • 3 ounces honey ¼ cup plus 2 Tablespoons
  • 2 ½ Tablespoons sesame oil
  • 1 ½ Tablespoons rice vinegar
  • 2 ½ Tablespoons freshly grated ginger
  • 4 garlic cloves minced
  • 4 skinless, boneless organic chicken breasts
  • toasted sesame seeds for garnish
  • sliced green onions for garnish

Instructions

  • In a medium bowl, whisk together the tamari(or its substitute), gochujang, honey, sesame oil, rice vinegar, freshly grated ginger and minced garlic.
  • Reserve ½ cup of the marinade for sauce.
  • Add the chicken breasts to a large glass container with a lid and pour the marinade over the chicken. Make sure that each piece is generously coated with the marinade.
  • Cover and marinate in the refrigerator for 4-8 hours turning the chicken breasts half way through the time period.
  • Remove the chicken breasts (and the ½ cup of additional sauce set aside in step 2) from the refrigerator and allow them to sit at room temperature for 20 minutes.
  • Grill the chicken on a preheated, oiled grill for 5 minutes.
  • Turn the chicken and continue grilling until the internal temperature of the chicken is 160 degrees. Remove the chicken from the grill to a cutting board.
  • Allow the chicken to stand tented with foil for about 5 minutes. This will allow it to continue to cook to the proper safe finished temperature of 165 degrees.
  • Slice the chicken thinly on the diagonal. Drizzle with the room temperature sauce and serve garnished with toasted sesame seeds and sliced green onions if desired.

Notes

Please note that the garnishes are not included in the nutrition facts.
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.
If you like your chicken breasts extra spicy, add 1 teaspoon of gochugaru to the marinade.  Gochugaru is the Korean version of chili flakes which tend to be very spicy.
Gochujang  is a thick chili paste with some sweetness.  Brands can vary greatly in spiciness.
If you haven’t cooked with Korean ingredients before, be bold and give them a try especially if you enjoy spicy food.
You can also use a grill pan on a stovetop for this recipe if you prefer.  
 

Nutrition

Calories: 316kcal | Carbohydrates: 26g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1757mg | Potassium: 588mg | Fiber: 1g | Sugar: 20g | Vitamin A: 70IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

You’ll need the following ingredients for these Spicy Grilled Korean Chicken Breasts…

Gluten free tamari or substitute soy sauce, liquid aminos or coconut aminos-½ cup
Gochujang-4 ½ Tablespoons
Honey-3 ounces
Sesame oil-2 ½ Tablespoons
Rice vinegar-1 ½ Tablespoons
Fresh ginger=2 ½ Tablespoons grated
Garlic-4 cloves
Skinless, boneless organic chicken breasts-4
Toasted sesame seeds for garnish
Sliced green onions for garnish

Ingredients For Spicy Grilled Korean Chicken Breasts

Let’s get going…

In a medium bowl, whisk together the tamari(or its substitute), gochujang, honey, sesame oil, rice vinegar, freshly grated ginger and minced garlic.

Marinade for Spicy Grilled Korean Chicken Breasts


Reserve ½ cup of the marinade for sauce.


Add the chicken breasts to a large glass container with a lid and pour the marinade over the chicken. Make sure that each piece is generously coated with the marinade.

Spicy Grilled Korean Chicken Breasts In Marinade


Cover and marinate in the refrigerator for 4-8 hours turning the chicken breasts half way through the time period.


Remove the chicken breasts (and the ½ cup of additional sauce set aside above) from the refrigerator and allow them to sit at room temperature for 20 minutes.


Grill the chicken on a preheated, oiled grill for 5 minutes.

Spicy Grilled Korean Chicken Breasts On Grill


Turn the chicken and continue grilling until the internal temperature of the chicken is 160 degrees.

Spicy Grilled Korean Chicken Breasts On Grill

Remove the chicken from the grill to a cutting board.


Allow the chicken to stand tented with foil for about 5 minutes. This will allow it to continue to cook to the proper safe finished temperature of 165 degrees.


Slice the chicken thinly on the diagonal. Drizzle with the room temperature sauce and serve garnished with toasted sesame seeds and sliced green onions if desired.

Grilled Korean Chicken Breasts

Check out these great summer recipes from Chasing Beans…

4 Comments

  1. Erika Chin

    5 stars
    This is a must add to my marinade repertoire! Such a distinctive flavor!
    I recently stumbled on a bake sale for the AB Cooking Club and showed it and this blog to them! The kids aim to be inclusive and diverse in their cooking and they were thrilled!

    Reply
    • Rebecca

      Hi Erika,

      So glad you enjoyed the marinade, and thank you for introducing Chasing Beans to the AB Cooking Club! What a great connection.

      Reply
  2. Amanda Evans

    5 stars
    I enjoyed this recipe so much that I am making it for my book club meeting this evening. We just read the book, Crying in H Mart, by Michelle Zauner. She is a Korean American that dives deep into her relationship with her mother and their connection through Korean food. I am very excited to share this dish with my group!

    Reply
  3. Rebecca

    Hi Amanda!!

    So sorry it took me a bit to get back to you. Summer gets crazy around here. I’m so glad you enjoyed the Korean chicken recipe. I have Crying in H Mart on my list to read. We share dinner at our book group meeting as well so it will be great to enjoy some Korean recipes.

    Reply

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