I adore Korean cuisine, and this recipe for Korean BBQ chicken breast is no different! With the help of the marinade, plain old chicken breasts become a delectable dish that goes well with rice, lettuce wraps, or in a bowl. I also adore these simple Korean Beef Bowls, this Gochujang Glazed Salmon, and these Gochujang Glazed Meatballs with a Korean twist.
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:
Step No.01
Put each chicken breast individually in a Ziploc bag. Gently pound the chicken breast until it reaches a uniform thickness of ½ inch, taking care not to pierce the bag.
Step No.02
Mix the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, and sesame seeds in a medium-sized bowl. If desired, add red pepper flakes. Save half of the marinade and add the remaining portion to the Ziploc bag containing the chicken. For at least an hour, marinate in the refrigerator.
Step No.03
Grill the chicken for two to three minutes over medium-high heat, or until it comes off the grill. After flipping the chicken, brush each breast with the remaining ¼ cup of marinade and continue grilling for a further two to three minutes.
Full Recipes:https://www.skinnytaste.com/korean-grilled-chicken-breast/