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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.

The marinade is so good you’ll never want to buy the bottle stuff, I promise! You can serve the chicken over rice, or with a simple veggie slaw. If you make this, please come back and leave a comment telling me what you think – enjoy!

Korean Grilled Chicken Breasts

Servings: 4 • Size: 4 oz chicken • Weight Watcher Points+: 3 pt 

Calories: 121 • Fat: 3 g • Carb: 6 g • Fiber: 0.5 g • Protein: 17 g • Sugar: 4 g

Sodium: 445 mg  • Cholest: 48 mg

Ingredients:

• 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

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 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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