Dinner · Lunch

Korean Grilled Chicken Breasts


1lb boneless, skinless chicken breasts, cut in half lengthwise

1/4 cup low sodium 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 tsp red pepper flakes 

1 tsp sesame seeds

2 thinly sliced scallions 

Place the chicken breasts, one at a time, in a ziploc bag. Pound the chicken breast to an even thinness about 1/2 inch thick. In a medium bowl combine soy sauce, apple sauce, sesame oil, onion, ginger, brown sugar, garlic, red pepper flakes, and sesame seeds. Reserve 1/4 cup of the marinade and transfer the remainder to a ziploc bag with the chicken. Refrigerate and marinade for at least one hour. Over medium high heat, grill the chicken for 2-3 minutes or until it no longer stick to the grill. Turn the chicken, spoon the reserved 1/4 cup of marinade over each breasts and grill an additional 2-3 minutes. 

4oz chicken: 121 cal, 3f, 17p, 6c

Recipe from Skinnytaste.com

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