Korean Grilled Chicken Breasts
Easy
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
1h 15m
Cook
15m
| Category: | Main Dish Poultry |
| Cuisine Type | Korean |
Ingredients
For
2
Serving(s)
Ingredients
| 2 Boneless Chicken breasts |
| 1/4 cups Light soya sauce |
| 1/4 cups Unsweetened Apple Sauce |
| 1/4 cups Sweet onion, chopped |
| 1 tsp Toasted sesame oil |
| 1 tsp Grated ginger |
| 1 tbsp Brown sugar |
| 2 cloves Garlic, crushed and chopped |
| 1 tsp Red pepper flakes |
| 1 tsp Sesame seeds |
| 2 Green onions, sliced thin |
Korean Grilled Chicken Breasts Directions
- 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 until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill until done.
Notes
If using bone in chicken, cut each full breat into 4 (each split breat in half) and marinade for 2 hours.
Can substitute the unsweetened apple sauce with sweetened, just reduce the brown sugar by 1/2.
