Korean-Style Chicken
This Korean-style chicken recipe transforms plain chicken breasts into a glossy, savory delight with a slightly sweet and garlicky glaze, perfect for weeknights and meal prep.
Ingredients
For the Marinade
- 1/4 cup soy sauce Use naturally brewed for best flavor.
- 2 cloves garlic, minced Fresh is best for flavor.
- 1 tablespoon ginger, minced Mince finely for better incorporation.
- 2 tablespoons honey (optional) Can be substituted with brown sugar or maple syrup.
- 1 tablespoon sesame oil Adds a nutty finish; use carefully.
- Salt to taste salt Adjust according to preference.
- Pepper to taste black pepper Freshly ground preferred.
For the Chicken
- 4 pieces chicken breasts Boneless, skinless for best results.
For Serving
- Steamed rice steamed rice Use as a base for serving.
- Steamed vegetables steamed vegetables Pair with the chicken for a balanced meal.
Instructions
Preparation
- In a medium bowl, whisk together the soy sauce, minced garlic, minced ginger, honey (if using), and sesame oil.
- Season lightly with a pinch of salt and black pepper. Taste the marinade and adjust seasoning as needed.
Marinate the Chicken
- Place the chicken breasts in a shallow container or resealable bag.
- Pour the marinade over the chicken, ensuring each piece is coated. Press out excess air if using a bag and refrigerate.
- Let the chicken marinate for at least 30 minutes, preferably 2–4 hours.
Cook the Chicken
- Preheat your grill to medium-high or your oven to 375°F (190°C).
- Remove chicken from the fridge 10 minutes before cooking.
- Grill the chicken for about 6-7 minutes per side, or bake for 25-30 minutes, until the internal temperature reaches 165°F (74°C).
- Optionally, brush the chicken with reserved marinade (boiled for safety) during the last few minutes of cooking.
Rest and Serve
- Transfer cooked chicken to a plate and tent with foil. Let it rest for 5 minutes.
- Slice and serve over steamed rice with vegetables and a drizzle of sesame oil if desired.
Notes
Chicken can be marinated up to 8 hours for better flavor. Store leftovers in an airtight container; they can be refrigerated for 3-4 days or frozen for 2-3 months.