Asian Marinated Chicken Breast
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Boneless, skinless chicken breast is a natural for fast grilling. Pound them or slice them thin and they are nearly done as fast as you can turn them. You want internal temperature to reach 165 F for safety, but not much higher as they will dry out. Best way to check when you think it's ready is to slice the thickest piece in half. If the pink's gone, it's ready. Any marinade will do, but this Kalbi style recipe is easy and made from ingredients you probably already carry in your modern camp cooking kit.
  • 3 boneless, skinless chicken breast filets
  • ½ cup soy sauce
  • ⅛ cup water
  • 1 large garlic clove, minced
  • ¼ cup dark brown sugar
  • ⅛ cup vegetable oil (or sesame oil if you have it)
  • 2 spring onions, chopped fine including greens
  • 1 Thai chili pepper, mashed
  • ¾ Tbsp. Sriacha sauce
  • fresh ground black pepper
  1. Mix all ingredients in a large zipper top bag.
  2. Add chicken breasts.
  3. Kneed the bag to work in marinade.
  4. Allow to marinate at least two hours and up to 24 hours is fine.
  5. Heat grill to 350 F.
  6. Grill until pink is gone in center of thickest pieces. (About 5 minutes per side)
  7. TIP: Using a grill mat prevents any marinate from dripping on burner and causing flare ups. Mat also prevents breast sticking to grate. For some nice grill marks, just cook directly on grate for last minute.
Recipe by 50 Campfires at