Korean Chicken
This grilled Korean-style chicken is one of those weeknight wins that feels special without asking for a lot of time. The marinade is flavorful and balanced—salty soy, bright applesauce, a touch of sesame and garlic—and it doubles as a finishing baste so every bite tastes glazed and fresh. I love that it gives great grill marks and a caramelized edge while staying juicy inside.
It’s easy to shop for and forgiving to cook. You pound the breasts thin, marinate for as little as an hour, and grill for just a few minutes per side. The reserved quarter-cup of marinade does the heavy lifting: a quick spoonful on the hot chicken creates that glossy, savory finish everyone notices.
Use this recipe when you want something healthy, fast, and reliably delicious. Serve with simple steamed rice, a crunchy cabbage slaw, or tucked into lettuce wraps. The flavor profile is Korean-inspired; it’s bright, slightly nutty, and has a tidy kick if you keep the red pepper flakes in.
Your Shopping Guide
Before you head to the store, take one look through the ingredient list—this recipe is mostly pantry staples and a couple of fresh items. The biggest decision is whether you need a gluten-free soy sauce; the recipe already allows for that option. If you have sesame oil and seeds on hand, you’re mostly set.
Buy fresh chicken breasts and split them yourself at the counter if the store won’t do it. Scallions are cheap and worth grabbing; they make a big difference for aroma and texture. The applesauce is unsweetened—don’t pick one loaded with sugar if you want a cleaner, brighter glaze.
For equipment, a zip-top bag or shallow container to marinate in, a medium bowl for mixing, and a reliable grill (or hot grill pan) are the essentials. A thermometer is useful if you want precision, but the timing in the steps is a good guide for most home cooks.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut in half lengthwise, from 2 breasts — Pounding them to even thickness helps them cook quickly and evenly.
- 1/4 cup low sodium or gluten-free soy sauce — The core salty umami; choose gluten-free if needed.
- 1/4 cup unsweetened apple sauce — Adds sweetness and moisture without refined sugar; helps the glaze caramelize.
- 1/4 cup finely chopped yellow onion — For body and savory depth in the marinade.
- 1 tsp sesame oil — A little goes a long way; contributes toasted, nutty aroma.
- 1 tsp grated ginger — Fresh ginger brightens and lifts the marinade; don’t substitute ground for the same punch.
- 1 tbsp light brown sugar — Balances soy and acid and helps the chicken caramelize.
- 2 garlic cloves, crushed — Fresh garlic for direct savory flavor.
- 1 teaspoon red pepper flakes, optional — Adds heat; include or omit to taste.
- 1 teaspoon sesame seeds, plus more for topping — Small crunch and visual pop; toast them briefly if you like more intensity.
- 2 thinly sliced scallions, white and green parts — Used in the marinade and as a final bright garnish.
Korean Chicken in Steps
- Place each chicken breast half, one at a time, in a zip-top bag and pound to an even thickness of about 1/2 inch, being careful not to puncture the bag.
- Thinly slice the 2 scallions (white and green parts) and set aside. In a medium bowl, combine 1/4 cup soy sauce, 1/4 cup unsweetened applesauce, 1/4 cup finely chopped yellow onion, 1 tsp sesame oil, 1 tsp grated ginger, 1 tbsp light brown sugar, 2 crushed garlic cloves, 1 tsp red pepper flakes (if using), 1 tsp sesame seeds, and the sliced scallions. Stir until the brown sugar begins to dissolve.
- Reserve 1/4 cup of this marinade in a small bowl and set it aside. Add the remaining marinade to the zip-top bag with the chicken, seal the bag, and refrigerate for at least 1 hour (turn the bag once or twice if convenient).
- Preheat a grill to medium-high heat. When ready to cook, remove the chicken from the bag and discard the used marinade from the bag. Pat the chicken lightly dry with paper towels.
- Place the chicken on the preheated grill and cook 2 to 3 minutes without moving, until it easily releases from the grates and has grill marks. Flip the chicken. Spoon the reserved 1/4 cup of marinade evenly over the chicken pieces.
- Continue grilling 2 to 3 minutes more, or until the chicken is cooked through (internal temperature reaches 165°F or juices run clear).
- Transfer the chicken to a plate or cutting board and let rest 3–5 minutes. Sprinkle additional sesame seeds and the thinly sliced scallions on top before serving.
Why It’s My Go-To
I reach for this recipe when I want something fast that still tastes thoughtful. The time investment is mainly passive: a short marinade and a quick grill. The flavors are layered—savory soy, subtle sweetness from applesauce and brown sugar, the warmth of sesame oil, and bright ginger and scallion notes. That reserved 1/4 cup of marinade is the trick: spooned on during cooking it gives you a glossy, sticky finish without risking food-safety issues from reusing raw marinade.
The method keeps the chicken juicy. Pounding to 1/2 inch ensures quick, even cooking so you avoid dry breasts. On busy nights the whole meal can come together in under 30 minutes once the chicken has soaked up the flavors. It’s also adaptable—leave out the red pepper flakes for kids, or serve with extra scallions and sesame seeds when you want a restaurant-style presentation.
Dairy-Free/Gluten-Free Swaps
Dairy-free: This recipe is dairy-free as written, so no swap is necessary.
Gluten-free: Use the “gluten-free soy sauce” option already listed under Ingredients (or a gluten-free soy alternative you trust). The rest of the ingredients—applesauce, sesame oil, ginger, garlic—are naturally gluten-free.
Spice level: The recipe lists red pepper flakes as optional; omit them entirely for a mild version or add them to taste if you like more heat. If you’re avoiding sesame, skip the sesame oil and sesame seeds—note this changes the flavor but keeps the core profile intact.
Gear Up: What to Grab
- Zip-top bag or shallow container — For marinating; a bag helps the marinade surround the chicken evenly.
- Medium bowl — To mix the marinade and measure the reserved 1/4 cup.
- Measuring spoons and cups — For accurate balance of soy, applesauce, and sugar.
- Meat mallet or rolling pin — To pound chicken to an even 1/2 inch thickness.
- Grill or grill pan — The recipe is written for a preheated grill at medium-high heat; a heavy grill pan will work on the stove.
- Tongs and a spoon — Tongs for flipping, spoon for basting with the reserved marinade.
- Instant-read thermometer (optional) — Helpful for checking for 165°F without overcooking.
- Paper towels — To pat the chicken dry before grilling for better searing.
Pitfalls & How to Prevent Them
Overcooking: Thin chicken cooks quickly. Stick to the 2–3-minute-per-side guideline and use an instant-read thermometer if you have one. Remove at 165°F and let rest; carryover heat will finish any tiny bit of pink.
Marinade confusion: Don’t reuse the marinade that came into contact with raw chicken unless you boil it first. This recipe intentionally reserves 1/4 cup of the marinade before the chicken goes in so you can baste safely. Discard the used marinade from the bag after removing the chicken.
Punchy sugar burn: The brown sugar and applesauce help glaze the chicken, but if your grill runs hot, watch closely so the sugars don’t char. If you see flare-ups, move the chicken to a cooler part of the grill until flames subside.
Uneven thickness: If you skip pounding, the thinner parts will dry before the thicker middle cooks. Take the couple of minutes to even the pieces out in the zip-top bag.
Seasonal Adaptations
Spring/Summer: Grill outside and serve the chicken over a chilled cucumber and radish salad or tucked into lettuce wraps with shredded carrot and a squeeze of lime. Fresh herbs like cilantro or mint (if you have them) are a bright lift at this time of year.
Autumn/Winter: Serve the chicken alongside roasted squash and steamed greens, or slice it over warm rice bowls with roasted root vegetables and a drizzle of any reserved sauce warmed briefly. The bold, slightly sweet glaze pairs well with heartier sides in colder months.
Holiday: Make a larger batch, slice the chicken, and use it as a protein on a composed platter with pickled vegetables and sesame-dressed greens for an easy gathering option.
Author’s Commentary
I’m a fan of recipes that reward attention but don’t demand perfection. This Korean Chicken does exactly that: a couple of small, intentional steps—pounding, reserving marinade, quick grilling—yield big flavor and a restaurant-quality finish at home. I often make a double batch and use leftovers for quick lunches: sliced over greens, tucked into tortillas, or chopped into fried rice.
One personal tip: I like to toast the sesame seeds for 30–60 seconds in a dry skillet until fragrant. It’s optional, but it deepens the nuttiness and adds a little extra character to the finished dish. Just don’t burn them—seeds go from perfect to bitter fast.
Prep Ahead & Store
Marinate: You can marinate the chicken for as little as 1 hour as the recipe states. If you want to prep further ahead, marinating up to the next day is fine—keep the sealed bag in the coldest part of your refrigerator. Remove the chicken from the marinade and pat dry before grilling to get good sear marks.
Store: Cooked chicken will keep in an airtight container in the fridge for 3–4 days. Reheat gently in a skillet over medium-low heat with a splash of water to keep it moist, or slice cold for salads and sandwiches.
Freeze: Cooked pieces freeze well for up to 2–3 months; thaw overnight in the refrigerator and reheat gently to preserve texture.
Common Qs About Korean Chicken
Can I use chicken thighs instead of breasts?
Yes, but timing will change. Thighs are thicker and fattier, so they may need a slightly longer cook time; watch for an internal temperature of 165°F. Pound them to even thickness if you want faster, consistent cooking.
Do I have to reserve 1/4 cup of the marinade?
Yes. The reserved 1/4 cup is used for basting during the final minutes of grilling and is the safe way to add that glossy finish without contaminating the cooked chicken with raw marinade from the bag.
Can I make this without a grill?
Yes. Use a hot, well-seasoned grill pan or cast-iron skillet on the stovetop to mimic the direct high heat of a grill. Cook as directed, and you’ll still get nice caramelization—just expect slightly different “grill” marks.
How spicy is it?
The only spicy element is the optional red pepper flakes. Use none for mild, a pinch for a gentle warmth, or the full teaspoon for a noticeable kick. Adjust to taste.
Is applesauce essential?
Applesauce adds moisture and a mild fruity sweetness that helps the glaze caramelize. It’s part of the balance here; leaving it out will change the texture and flavor. If you must omit it for dietary reasons, accept that the glaze will have a different mouthfeel and consider adding a small amount of another mild sweetener—but note that changes alter the original profile.
Bring It Home
This Korean Chicken is one of those reliable recipes that’s easy to make yet feels thoughtful enough for guests. The short ingredient list and quick steps make it perfect for busy weeknights, and the reserved marinade trick gives you a glossy, flavorful finish every time. Grill it up, slice it thin, garnish with extra scallions and sesame seeds, and enjoy—simple, bold, and satisfying.
Korean Chicken
Ingredients
Equipment
Method
- Place each chicken breast half, one at a time, in a zip-top bag and pound to an even thickness of about 1/2 inch, being careful not to puncture the bag.
- Thinly slice the 2 scallions (white and green parts) and set aside. In a medium bowl, combine 1/4 cup soy sauce, 1/4 cup unsweetened applesauce, 1/4 cup finely chopped yellow onion, 1 tsp sesame oil, 1 tsp grated ginger, 1 tbsp light brown sugar, 2 crushed garlic cloves, 1 tsp red pepper flakes (if using), 1 tsp sesame seeds, and the sliced scallions. Stir until the brown sugar begins to dissolve.
- Reserve 1/4 cup of this marinade in a small bowl and set it aside. Add the remaining marinade to the zip-top bag with the chicken, seal the bag, and refrigerate for at least 1 hour (turn the bag once or twice if convenient).
- Preheat a grill to medium-high heat. When ready to cook, remove the chicken from the bag and discard the used marinade from the bag. Pat the chicken lightly dry with paper towels.
- Place the chicken on the preheated grill and cook 2 to 3 minutes without moving, until it easily releases from the grates and has grill marks. Flip the chicken. Spoon the reserved 1/4 cup of marinade evenly over the chicken pieces.
- Continue grilling 2 to 3 minutes more, or until the chicken is cooked through (internal temperature reaches 165°F or juices run clear).
- Transfer the chicken to a plate or cutting board and let rest 3–5 minutes. Sprinkle additional sesame seeds and the thinly sliced scallions on top before serving.
