Korean Grilled Chicken Breast Recipe | Easy & Juicy Marinade

There’s something irresistible about the way Korean flavors transform a simple chicken breast into a juicy, caramelized, and boldly seasoned meal. This Korean Grilled Chicken Breast Recipe brings together gochujang’s gentle heat, soy’s savory depth, and the subtle sweetness of honey and pear to create a marinade that tenderizes and infuses every bite with character. It’s weeknight-friendly, meal-prep ready, and perfect for casual dinners or weekend cookouts.

In this guide, I’ll walk you through the ingredients, the simple steps, and a few tried-and-true tricks to make your chicken turn out perfectly every time. Expect a quick marinade, fast grilling, and a glossy finish that practically invites you to slice it thin and pile it over rice with crunchy cucumbers and sesame seeds. If you love flavor-packed food that doesn’t require hours in the kitchen, you’re in the right place.

Why This Korean-Style Grilled Chicken Breast Wins Hearts

This recipe balances sweet, savory, smoky, and spicy in a way that feels dynamic but approachable. The marinade uses a classic combination of ingredients found in Korean cooking—gochujang, soy sauce, garlic, ginger, and sesame oil—along with grated pear to gently tenderize the meat. The result? Chicken that grills quickly, stays juicy, and develops a lacquered, slightly charred edge that’s full of flavor. It’s also versatile: serve it in lettuce wraps, slice it for salads, tuck it in rice bowls, or enjoy it straight off the grill with a squeeze of lime.

What You’ll Need: Ingredients for Korean Grilled Chicken Breast

• 4 boneless, skinless chicken breasts (about 1.5–2 lb / 680–900 g): Lean protein that cooks quickly; pound to even thickness for best results.
• 3 tbsp gochujang (Korean chili paste): The signature sweet-heat and umami backbone of the marinade.
• 3 tbsp soy sauce (or tamari for gluten-free): Adds savory depth and seasoning; the salt base of the marinade.
• 2 tbsp honey or brown sugar: Balances heat and encourages caramelization on the grill.
• 1 tbsp rice vinegar: Brightens the flavors and helps tenderize the chicken.
• 1 tbsp toasted sesame oil: Nutty aroma that rounds out the marinade.
• 1 tbsp neutral oil (canola, avocado, or grapeseed): Helps prevent sticking and promotes even browning.
• 4 garlic cloves, finely minced: Classic aromatic that infuses the chicken with warmth and depth.
• 1 tbsp fresh ginger, grated: Adds gentle heat and freshness that complements the gochujang.
• 2 tbsp grated Asian pear (or apple): Natural tenderizer and subtle sweetness; a Korean barbecue staple.
• 1 tsp gochugaru (Korean red pepper flakes), optional: For a touch more heat without overpowering flavor.
• 1/2 tsp black pepper: Adds subtle spice and complexity.
• 1/4 tsp kosher salt (optional): Adjust based on the saltiness of your soy sauce.
• 2 scallions, thinly sliced (for garnish): Brings color and a fresh, oniony bite.
• 1 tbsp toasted sesame seeds (for garnish): Adds crunch and nuttiness at the finish.
• For serving (optional): Steamed rice, lettuce leaves, cucumber slices, kimchi, or quick pickles for contrast and crunch.

How to Make It: A Simple, Step-by-Step Walkthrough

1. Prep the chicken: Trim any visible fat. Place each breast between two sheets of parchment and gently pound the thicker end to an even 1/2 inch (about 1.3 cm). This ensures it cooks quickly and stays juicy.
2. Mix the marinade: In a bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, neutral oil, garlic, ginger, grated pear, gochugaru (if using), black pepper, and salt (if needed) until smooth.
3. Reserve some for basting: Before adding the chicken, set aside 1/4 cup of the marinade in a small bowl for brushing during grilling. This keeps it safe from cross-contamination.
4. Marinate: Add the chicken to the remaining marinade, turning to coat well. Cover and refrigerate for at least 30 minutes and up to 8 hours. The pear helps tenderize, so there’s no need to marinate overnight.
5. Preheat the grill: Heat a gas or charcoal grill to medium-high (about 400–450°F / 205–230°C). Clean and oil the grates to minimize sticking.
6. Grill the chicken: Let excess marinade drip off, then place the breasts on the grill. Cook for 4–6 minutes per side, depending on thickness, turning once. Brush with the reserved marinade during the last few minutes to build a glossy layer.
7. Check doneness: The internal temperature should reach 165°F (74°C) at the thickest point. For maximum juiciness, you can pull at 160°F (71°C) and rest—carryover heat will bring it to 165°F.
8. Rest and slice: Transfer to a plate and rest for 5 minutes, lightly tented with foil. Slice against the grain for tender pieces.
9. Finish and serve: Sprinkle with scallions and sesame seeds. Serve with rice, cucumber, kimchi, or wrap in lettuce leaves with a little extra gochujang or a squeeze of lime.
10. Optional sauce boost: If you’d like more sauce for drizzling, boil any leftover basting marinade in a small saucepan for 2–3 minutes to reduce and ensure safety, then brush or spoon over the chicken just before serving.

Prep, Grill, and Rest: Timing at a Glance

• Active prep: 15–20 minutes (trimming, pounding, mixing marinade).
• Marinating: 30 minutes minimum; 2–4 hours is ideal; up to 8 hours for maximum flavor without over-tenderizing.
• Grilling: About 8–12 minutes total, depending on thickness and grill heat.
• Resting: 5 minutes before slicing.
• Ready to enjoy: In as little as 1 hour with a short marination, or plan ahead for deeper flavor.

Pro Tips to Nail It Every Time

• Pound evenly for predictably juicy results. Even thickness helps every piece cook at the same pace, preventing dry edges and undercooked centers.
• Don’t skip the pear. A small amount of grated Asian pear (or apple) gently tenderizes and adds a subtle sweetness classic to Korean barbecue.
• Control the heat. Aim for medium-high. The marinade contains sugar and gochujang, which can char quickly over super-high heat.
• Oil the grates well. Use tongs and a folded, oiled paper towel to wipe the grates. This reduces sticking and helps those grill marks pop.
• Use a thermometer. The fastest way to perfect, juicy chicken is to cook to temperature: 165°F (74°C) at the thickest point.
• Let it rest. Resting redistributes juices, giving you moist slices instead of a dry cutting board.
• Make it indoors. A cast-iron grill pan or skillet works beautifully; cook over medium-high, 4–6 minutes per side. Or broil 6 inches from heat for 4–5 minutes per side, watching closely.
• Gluten-free option. Use tamari and a certified gluten-free gochujang. Many brands now offer gluten-free varieties.
• Meal-prep friendly. Grill extra, chill, and slice for salads, grain bowls, or wraps throughout the week.

Your Nutrition at a Glance

Nutrition will vary with marinade absorption and serving choices, but here’s an approximate snapshot per serving (1 of 4):

• Calories: 300–340
• Protein: 36–40 g
• Carbohydrates: 10–14 g
• Total Fat: 8–11 g
• Saturated Fat: 1.5–2.5 g
• Sugars: 8–10 g
• Sodium: 800–1000 mg (adjust by using low-sodium soy sauce)
• Fiber: 0–1 g

If you’re tracking macros strictly, weigh your cooked portions and account for the marinade as a partial absorption (typically 25–35% of the marinade sticks to the meat).

Questions People Often Ask

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs are delicious and forgiving. Grill 5–6 minutes per side, to 175°F (79°C). They stay juicy and take on the glaze beautifully.

I don’t have a grill—what’s the best alternative?

Use a cast-iron grill pan or heavy skillet over medium-high heat, 4–6 minutes per side. Or broil on a foil-lined sheet 6 inches from the element, 4–5 minutes per side. An air fryer at 380°F (193°C) for 9–11 minutes also works—flip once halfway through.

How spicy is this, and how can I adjust it?

It’s a gentle medium heat from gochujang. For milder, use a mild gochujang and skip the gochugaru; add a touch more honey. For hotter, increase gochugaru or whisk in a little Korean chili oil.

Wrapping Up on a Delicious Note

Grilling these Korean-style chicken breasts is all about balance—sweetness meeting heat, char meeting tenderness, and bright aromatics lifting everything up. With a quick marinade and a few simple techniques, you can turn an everyday cut into something special enough for guests yet easy enough for a Tuesday night. Share it at the table with rice, crisp vegetables, and plenty of sesame seeds, and watch it disappear. Cooking like this reminds us that great food doesn’t have to be complicated—it just needs heart, a little time, and the right flavors working together. Enjoy every bite.