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Korean Chicken Breasts

4.94 from 120 votes

This is the BEST grilled chicken recipe! Not just because I'm obsessed with Korean food, it's just so juicy and flavorful, and this is coming from a girl her prefers dark meat. It's also quick and easy to make, perfect for weeknight grilling.

Prep Time: 15

Cook Time: 5

Marinate Time: 1

Total Time: 1 20

Yield: 4 servings

Course: Dinner, Lunch

Cuisine: Asian, Korean

Ingredients

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

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.

Nutrition

Serving: 4oz, Calories: 180kcal, Carbohydrates: 9g, Protein: 25g, Fat: 4.5g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 666mg, Fiber: 1g, Sugar: 6g

- WW Points: 2

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