Korean Chicken Breasts
Prepare to be wowed by this incredible grilled chicken recipe! My love for Korean cuisine shines through in this dish, which is bursting with flavor and moisture—especially impressive given my preference for dark meat. Not only is it delicious, but it’s also a breeze to whip up, making it an ideal choice for a quick weeknight meal.
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/4 cup low sodium or gluten-free soy sauce
- 1 tsp grated ginger
- 1 tbsp light brown sugar
- 2 garlic cloves
- 1 teaspoon red pepper flakes
- 1 teaspoon sesame seeds
- 2 thinly sliced scallions
- 1 tsp sesame oil
- 1/4 cup unsweetened apple sauce
- 1/4 cup finely chopped yellow onion
Instructions
- 1
Take each chicken breast individually and place it inside a Ziploc bag. Use a meat mallet to gently flatten the chicken to a uniform thickness of approximately ½ inch, ensuring the bag remains intact.
- 2
In a medium-sized mixing bowl, whisk together the soy sauce, apple sauce, chopped onion, sesame oil, grated ginger, brown sugar, minced garlic, and red pepper flakes (if desired). Set aside ¼ cup of this marinade for later use, and pour the rest into the Ziploc bag containing the chicken. Seal the bag and let it chill in the refrigerator for a minimum of 1 hour to allow the flavors to meld.
- 3
Preheat your grill on medium-high heat. Cook the chicken for 2 to 3 minutes, or until it releases easily from the grill surface. Flip the chicken breasts over, drizzle the reserved ¼ cup of marinade over each piece, and grill for an additional 2 to 3 minutes.