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Delicious Korean-Style Chicken Breast served with vegetables and rice

Korean-Style Chicken Breast

A flavorful and moist Korean-style chicken breast dish with a simple soy-garlic-ginger marinade, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Marinade
  • 1/4 cup soy sauce (low-sodium if preferred)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger) Fresh gives brighter flavor; ground works in a pinch.
  • 2 tablespoons honey or granulated sugar Honey yields a deeper caramel; sugar is shelf-stable.
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil (or 1 tablespoon sesame oil + 1 tablespoon olive oil) Sesame oil adds nuttiness, use only 1 tablespoon due to strong flavor.
Main Ingredients
  • 4 pieces boneless skinless chicken breasts (about 1 to 1.25 pounds total) If large, halve or pound for even cooking.
For Serving
  • to taste steamed rice For serving.
  • to taste steamed or sautéed vegetables For serving.

Method
 

Preparation
  1. Make the marinade: In a medium bowl, whisk together the soy sauce, minced garlic, grated ginger, honey (or sugar), black pepper, and oil until smooth. Taste and adjust: if it’s too salty, add a little more honey or a splash of water.
  2. Marinate the chicken: Put the breasts in a shallow dish or a resealable bag. Pour the marinade over them and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours.
  3. Preheat your cooker: For grilling, heat to medium-high (about 375 to 450°F). For oven roasting, preheat to 400°F and prep a rimmed baking sheet.
Cooking
  1. Cook: For grilling, oil the grates and cook about 6 to 7 minutes per side until nicely caramelized and the internal temperature reaches 165°F. For oven roasting, place breasts on the prepared sheet and roast 18 to 22 minutes, checking with an instant-read thermometer for 165°F.
Serving
  1. Rest and serve: Transfer the chicken to a cutting board and let rest for 5 minutes. Slice across the grain and serve with steamed rice and vegetables.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 8gProtein: 40gFat: 7gSaturated Fat: 1gSodium: 800mgSugar: 4g

Notes

For a better sear on the grill, pat chicken lightly dry before placing on hot grates. Make-ahead by doubling the marinade and reserving half as a finishing glaze.

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