Menu Enter a recipe name, ingredient, keyword...

Korean Grilled Chicken Breasts

By

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

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
  • 1/4 cup low sodium or gluten-free soy sauce
  • 1/4 cup unsweetened apple sauce
  • 1/4 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

Details

Preparation

Step 1

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.

You'll also love

Review this recipe

cp BBQ chicken Old-Fashioned Chicken and Cornmeal Dumplings