Korean Chicken Breasts
A flavor-packed dish featuring juicy chicken breasts marinated in a delicious combination of soy sauce, ginger, and garlic, perfect for any occasion.
Ingredients
Main Ingredients
- 1 pound 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 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 tablespoon light brown sugar
- 2 cloves garlic, crushed
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon sesame seeds (plus more for topping)
- 2 scallions thinly sliced (white and green parts)
Instructions
Preparation
- Place the chicken breasts, one at a time, in a Ziploc bag. Pound the chicken breast to an even thickness of about ½ inch, 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.
Cooking
- 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 for an additional 2 to 3 minutes.
Notes
For deeper flavor, marinate the chicken overnight if you have the time. Don't skip pounding the chicken; this ensures even cooking and tenderness. Adjust the red pepper flakes to your spice preference—more for a kick, less for mildness!