Korean Grilled Chicken Breast
A flavorful and juicy grilled chicken dish marinated in a sweet and savory sauce, perfect for weeknight dinners.
Ingredients
For the Marinade
- 1/4 cup soy sauce Adds depth and saltiness to the marinade.
- 2 tablespoons rice vinegar Provides a tangy kick.
- 2 tablespoons honey Brings sweetness and helps caramelize the chicken.
- 1 tablespoon sesame oil Adds a rich, nutty flavor.
- 4 cloves garlic, minced For an aromatic punch.
- 1 teaspoon ground ginger Gives warmth and spice.
For the Chicken
- 4 breasts boneless, skinless chicken Main protein that becomes juicy and flavorful.
Optional Garnishes
- 1 teaspoon sesame seeds For a crunchy garnish.
- 2 stalks green onions, chopped Adds freshness and pop of color.
Instructions
Preparation
- In a mixing bowl, combine soy sauce, rice vinegar, honey, sesame oil, minced garlic, and ginger.
- Place chicken breasts in a resealable plastic bag or container and pour the marinade over the chicken.
- Seal the bag/container and shake gently to coat the chicken evenly. Let it marinate in the fridge for at least 30 minutes (or up to overnight).
Cooking
- Preheat your grill to medium-high heat.
- Remove chicken from the marinade and let excess marinade drip off.
- Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C), with nice grill marks.
Serving
- Remove the grilled chicken from the grill and let it rest for a few minutes.
- Slice the chicken and serve it on a plate, sprinkled with sesame seeds and chopped green onions.
- Pair with rice and your favorite veggies for a complete meal!
Notes
Marinate longer for more flavor. Store leftovers in an airtight container for up to 3 days. For a spicier option, add chili paste or red pepper flakes to the marinade.