Korean Grilled Chicken Breasts

Servings: 4 • Size: 4 oz chicken • Weight Watcher Points+: 3 pt Calories: 121 • Fat: 3 g • Carb: 6 g • Fiber: 0.5 g • Protein: 17 g • Sugar: 4 g Sodium: 445 mg • Cholest: 48 mg

Korean Grilled Chicken Breasts

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound (2) boneless, skinless chicken breasts, cut in half lengthwise

  • ¼

    cup low sodium or gluten-free soy sauce

  • ¼

    cup unsweetened apple sauce

  • ¼

    cup finely chopped yellow onion

  • 1

    tsp sesame oil

  • 1

    tsp grated ginger

  • 1

    tbsp light brown sugar

  • 2

    garlic cloves, crushed

  • 1

    teaspoon red pepper flakes (optional)

  • 1

    teaspoon sesame seeds, plus more for topping

  • 2

    thinly sliced scallions, white and green parts

Directions

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.


Nutrition

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