– **Title**: Korean BBQ Chicken Breasts
– **Ingredients**:
– 4 boneless, skinless chicken breasts
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 1/4 cup sesame oil
– 2 tablespoons rice vinegar
– 4 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon gochujang (Korean red chili paste) or to taste
– 2 green onions, chopped (for garnish)
– Sesame seeds (for garnish)
– Salt and pepper to taste
– **Instructions**:
1. In a mixing bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and gochujang. Whisk until the sugar is dissolved and all ingredients are well blended.
2. Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring they are well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, preferably overnight.
3. Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Season with salt and pepper to taste.
4. Place the chicken on the grill and cook for about 6-7 minutes per side or until fully cooked through and the internal temperature reaches 165°F (74°C).
5. Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.
6. Serve the sliced chicken garnished with chopped green onions and sesame seeds. Enjoy with rice or fresh vegetables.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish as they stay juicy. If you want to switch it up, you can use chicken thighs for a richer flavor, or even tofu for a vegetarian option!
Soy Sauce: This adds umami and saltiness. If you’re avoiding soy, try tamari for a gluten-free option or coconut aminos for a low-sodium choice.
Brown Sugar: It provides sweetness and depth. You can use honey or maple syrup as a substitute, but remember that honey is sweeter, so adjust the amount to taste.
Gochujang: This Korean chili paste is key for that spicy kick. If you can’t find it, you can mix red pepper flakes with a little miso paste for a similar flavor profile.
Sesame Oil: Use toasted sesame oil for a stronger flavor. If you’re low on sesame oil, a light olive oil can work, but won’t give the same nutty taste.
How Do I Make Sure My Chicken is Juicy and Well-Cooked?
Cooking chicken to the perfect doneness without drying it out can be tricky. Here are some tips:
- Marinate: Letting the chicken soak in the marinade is crucial for flavor and moisture. Aim for 1-2 hours if you have the time.
- Grill Temperature: Preheat your grill or pan to medium-high. This helps achieve those nice grill marks while sealing in juices.
- Cooking Time: Grill for about 6-7 minutes on each side. Use a meat thermometer to check for doneness; it should reach 165°F/75°C.
- Resting: After grilling, let the chicken rest for a few minutes. This allows juices to redistribute, ensuring it stays juicy when sliced.
How to Make Korean BBQ Chicken Breasts
Ingredients You’ll Need:
For the Chicken Marinade:
- 4 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon gochujang (Korean chili paste)
- Salt and pepper to taste
For Garnishing:
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and a minimum of 30 minutes to marinate, plus 12-14 minutes for grilling. So, plan for about 50 minutes if you’re letting the chicken marinate for half an hour!
Step-by-Step Instructions:
1. Make the Marinade:
Start by grabbing a medium bowl. In the bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and gochujang until everything is nicely blended. This will be your delicious marinade for the chicken!
2. Marinate the Chicken:
Take your chicken breasts and place them in a zip-top bag or a shallow dish. Pour the marinade over the chicken, making sure to coat each piece well. Seal the bag or cover the dish, and pop it into the fridge for at least 30 minutes. If you have a bit more time, letting it marinate for up to 2 hours will give it even more flavor!
3. Grill the Chicken:
When you’re ready to cook, preheat your grill or grill pan to medium-high heat. Take the chicken breasts out of the marinade and discard any leftover marinade. Grill the chicken for about 6-7 minutes on one side. Flip them over and continue cooking for another 6-7 minutes. You’ll know they’re done when they reach an internal temperature of 165°F (75°C) and have beautiful grill marks.
4. Final Touches:
Once your chicken is cooked, remove it from the grill and let it rest for a few minutes. After resting, slice the chicken and sprinkle it with toasted sesame seeds and sliced green onions for that perfect finish. Serve and enjoy your delicious Korean BBQ Chicken Breasts!
Can I Use Bone-In Chicken for This Recipe?
Absolutely! If you prefer bone-in chicken, just keep in mind that you’ll need to adjust the cooking time. Bone-in chicken usually takes longer to cook, around 10-12 minutes per side on the grill. Make sure to check that the internal temperature reaches 165°F (75°C).
What Can I Substitute for Gochujang?
If you don’t have gochujang on hand, you can substitute it with a mix of sriracha and miso paste for a similar flavor. Use about 1 tablespoon of sriracha and a teaspoon of miso to achieve that spicy, savory kick!
How to Store Leftovers
Store any leftover chicken breasts in an airtight container in the fridge for up to 3 days. You can also freeze them; just make sure to wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. To reheat, thaw in the fridge overnight and warm in the microwave or on a grill until heated through.
Can I Cook This Chicken in the Oven?
Yes, you can! Preheat your oven to 375°F (190°C). Place the marinated chicken breasts on a baking sheet lined with parchment paper and bake for about 25-30 minutes, or until they reach the proper internal temperature of 165°F (75°C). This is a great option if you don’t have access to a grill!
