Dinner
Korean Chicken Breasts
Juicy chicken breasts soak up a savory-sweet marinade of soy sauce, apple sauce, ginger, garlic, and sesame oil, then grill until lightly charred and glistening. Each tender bite delivers balanced umami, gentle sweetness, and a whisper of heat, finished with toasted sesame seeds and fresh scallions.
- Total
- 21 min
- Prep
- 15 min
- Cook
- 6 min
- Serves
- 4
Nutrition per Serving
- Calories
- 180
- Protein
- 25g
- Carbs
- 9g
- Fat
- 5g
- Fiber
- 1g
- Sugar
- 6g
- Sodium
- 666mg
Ingredients
- 1 lb 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 tsp red pepper flakes (optional)
- 1 tsp 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.