KOREAN GRILLED CHICKEN BREASTS

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INGREDIENTS:

  1. 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
  2. 1/4 cup low sodium or gluten-free soy sauce
  3. 1/4 cup unsweetened apple sauce
  4. 1/4 cup finely chopped yellow onion
  5. 1 tsp sesame oil
  6. 1 tsp grated ginger
  7. 1 tbsp light brown sugar
  8. 2 garlic cloves, crushed
  9. 1 teaspoon red pepper flakes (optional)
  10. 1 teaspoon sesame seeds, plus more for topping
  11. 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.