This grilled chicken recipe is super easy and oh so tasty! The carb count is a little higher than usual due to the sugar and honey in the marinade, but it is well worth it! This Korean Grilled Chicken will take a bit of prep since you need to marinade the chicken for at least 2 hours but the taste will be amazing!
The original recipe calls for chicken thighs, but I decided to use some chicken breasts that I had on hand. I made them a bit thinner by slicing them almost in a butterfly so they were thinner and would cook faster. Combine all your ingredients for the marinade, which is everything but the sesame seeds.
Remove the chicken from the refrigerator while you are warming up the grill to bring the chicken up in temperature prior to placing on the grill. Grill the chicken over medium heat for approximately 10 minutes or until the chicken is cooked through. Keep the heat lower so that the chicken doesn’t burn with the honey and sugar combination in the marinade.
Serve the chicken with the sesame seeds sprinkled over top!
Korean Grilled Chicken
1 lb of boneless, skinless, chicken breasts pounded or sliced so they are thinner
1 Tbls minced garlic
1 tsp minced ginger
3 medium scallions, sliced
3/4 cup soy sauce
1/4 cup honey
6 Tbsp granulated sugar
3 Tbsp sesame oil
1 1/2 tsp ground black pepper
Sesame seeds to garnish
1. Combine all ingredients above except for the sesame seeds. Mix well to dissolve as much of the sugar as possible.
2. Trim the chicken breast if necessary and then slice them to make them thinner or pound them to make them thinner.
3. Place the chicken breasts and marinade in a plastic ziploc bag and refrigerate for a minimum of 2 hours.
4. Warm up your grill with high heat. Remove the chicken from the refrigerator while the grill is warming up.
5. Reduce the grill heat down to medium and grill the chicken for approximately 6 minutes on 1 side and then 4 minutes on the other side – or until cooked through.
6. Garnish with sesame seeds and serve!
*Based on the recipe found at Chow.com