Korean Grilled Chicken Breasts

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Applesauce

  Canned, sweetened, with salt

  ¼ cup or 64g

• Onions

  Yellow, sauteed

  ¼ cup chopped or 22g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Ginger root

  Raw

  ½ tsp or 1g

• Brown sugar

  1 tbsp or 9g

• Garlic

  Raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. 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.
2. In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, 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.
3. 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 (or until chicken is cooked through and no longer pink). Enjoy!

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