Health, Fitness, Yoga, and Weightloss

Korean Grilled Chicken Breast

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•  1 pound (2) 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 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


•  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.


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