Korean Grilled Chicken Recipes

KOREAN GRILLED CHICKEN BREASTS

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.

KOREAN BBQ GRILLED CHICKEN

Steps:

• *Note: Prep time does not include marinating time*
• Add all of the ingredients including the chicken to a large Ziploc bag or a shallow dish. Toss to coat the chicken.
• Refrigerate for at least 2 hours or overnight.
• When you are ready to eat preheat the grill to medium-high heat.
• Cook for 5 minutes, flip and cook for an additional 5-10 minutes or until fully cooked.
• Serve immediately with green onions and sesame seeds if desired.

KOREAN-INSPIRED GRILLED 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).