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We always go with the “safe” recipes that we've always made over and over again. So when I was approached by San J sauce line to work together on a recipe for their Korean BBQ Sauce, I jumped at the opportunity to create a Korean BBQ Grilled Chicken Recipe for my readers.
Just like many families, we struggle with meals!
Lately, my family has been struggling with recipes. We have really gotten into the rut of being sick of eating the same recipes over and over again.
Since the closest meat market that we trust is back home and about 45 mins away, we buy our meats, including our chicken in bulk. Typically we purchase 40lb boxes, especially when there is a great deal of $.99/lb. when purchased in the box.
We grill & BBQ a lot, but we haven't made Korean BBQ Grilled Chicken other than at a restaurant that was in the food court at our mall. I don't even know if it's still there since I haven't been back to our mall in probably 3-4 years.
We needed to use up the rest of the charcoal anyway, so it was a perfect opportunity a couple of days ago to heat up the grill and get to cooking these deliciously marinated pieces of chicken.
I marinated the chicken breasts overnight for at least 24 hours. Whenever I marinate any meat, I poke the meat with a meat tenderizer (or fork) to make sure that the sauce or marinade gets really into the meat. I think it also helps the meat (no matter what type) stays juicy and keeps that flavor in every bite.
Whenever you grill any type of meat, I strongly suggest you have a thermometer on the grill or have a device that you can check the internal temperature of the grill to make sure it stays at temp.
San-J is spicing up their line with the brand new release of their Korean BBQ sauce!
Set to hit shelves this fall, and they sent us a couple of bottles to try it out before its official release in exchange for coverage. It's the perfect sauce to make Korean BBQ Grilled Chicken.
The certified Gluten Free, Non-GMO and Kosher Korean BBQ cooking sauce is incredibly versatile and can be used as a marinade, stir-fry sauce or even a glaze. Filled with the best ingredients, San-J’s Korean BBQ has no artificial colors, flavors or preservatives. Sweet and savory, this Korean BBQ sauce will make it easier to create all your favorite recipes especially doing this season of outdoor cooking and entertaining.
San-J Tamari is brewed with 100% soybeans and no wheat. It displays a noticeably richer and smoother taste than regular soy sauce due to a higher concentration of soy protein. Made with no artificial preservatives or additives.
San-J Tamari is a certified gluten-free, kosher, vegan, and Non-GMO Project verified.
Absolutely Delicious Korean BBQ Grilled Chicken
After both sides of the chicken were grilled up perfectly, we added just a little bit more of the sauce and grilled for a few more moments. I'm glad we did, the flavor of that last few moments added just a little bit more smokiness and flavor.
- 4 pcs Boneless Skinless Chicken Breasts
- 1/2 cup San J Korean BBQ Sauce
- Poke the chicken with a meat tenderizer & add to a bag along with the San J Korean BBQ Sauce; place in fridge for at least 30 mins upto 24hrs (NO LONGER).
- Heat up Grill and make sure it's at a temperature of at least 350 degrees.
- After you're done marinating; place on a hot grill and cook for approximately 6 mins on each side, depending on thickness & size of chicken breasts.
- Brush on more of the San J Korean BBQ Sauce; cook for another 1-2 mins. Remove and let rest for 1-2 mins before slicing or serving.
- Serve over rice or noodles.
- Optional - Heat up and drizzle a little of the San J Korean BBQ Sauce on the top and garnish with an green onion or scallion.
Serving Size:1 piece
Amount Per Serving: Calories: 360Total Fat: 6gUnsaturated Fat: 0gCholesterol: 130mgSodium: 1050mgCarbohydrates: 21gSugar: 21gProtein: 55g
We paired our Korean BBQ Grilled Chicken with a fried rice recipe that I decided to try out. I had to make it twice with changes because the recipe that I initially used, didn't come out right at all. The liquids were all over, the same with the instructions. So I had to completely re-write the recipe for you guys, and for us. It came out SO much better when I did it this way also.
Delicious Instant Pot Fried Rice
- 2 Cups White Long Grain Rice, Rinsed & Drained (uncooked)
- 2 Cups Chicken stock, (can sub vegetable stock)
- 1/4 Cup carrots, diced
- 1/2 Cup Frozen Peas
- 3 Large Eggs, softly scrambled
- 1/2 tsp Soy Sauce
- Rinse Rice thoroughly. This removes all of the dirt and stones and other imperfections in the rice out and gives the rice better flavor.
- Add rice, carrots, and vegetable stock to the instant pot, mixing well; close lid & make sure the vent is closed
- Press "MANUAL" and adjust the timing to 5 minutes.
- When the Instant Pot finishes & beeps, press "CANCEL"; let slow release for about 5 minutes then finish by venting instantly; Mix the rice (which is very sticky)
- Move rice to the side, press "SAUTE" add oil & frozen peas to cook for about 30 - 60 seconds.
- Make a well in the rice mixture and add the scrambled eggs; let sit for about 15-20 seconds, then stir the egg into the rice and fry everything together for approximately 2 minutes.
Serving Size:1 grams
Amount Per Serving: Calories: 496Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 81mgSodium: 645mgCarbohydrates: 81gFiber: 2gSugar: 3gProtein: 10g