Description
These grilled Korean Chicken Breasts are juicy, sweet, and spicy! I grill them all year, using my indoor grill pan when it’s cold.
Yield: 4servings | Serving Size: 4oz
Ingredients
1poundboneless, skinless chicken breasts, cut in half lengthwise, from 2 breasts
1/4cuplow sodium or gluten-free soy sauce
1/4cupunsweetened apple sauce
1/4cupfinely chopped yellow onion
1tspsesame oil
1tspgrated ginger
1tbsplight brown sugar
2garlic cloves, crushed
1teaspoonred pepper flakes, optional
1teaspoonsesame seeds, plus more for topping
2thinly sliced scallions, white and green parts
Instructions
Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Nutrition
Serving: 4oz, Calories: 180kcal, Carbohydrates: 9g, Protein: 25g, Fat: 4.5g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 666mg, Fiber: 1g, Sugar: 6g
