KOREAN GRILLED CHICKEN BREASTS

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These Korean Grilled Chicken Breasts are juicy, sweet, spicy, and have lots of flavor! I grill them all year long, when it’s cold I use my indoor grill pan.

I love Korean food, and these barbecued Korean chicken bosoms are no special case! The marinade takes exhausting bosom meat and changes it into a delightful dish incredible served over rice, as a lettuce wrap or as a feature of a bowl.

This is the BEST barbecued chicken formula! Not on the grounds that I’m fixated on Korean food, it’s simply so succulent and tasty, and this is coming from a young lady her favors dull meat. It’s likewise fast and simple to make, ideal for weeknight barbecuing.

The marinade is so acceptable you’ll never need to purchase the container stuff, I guarantee! You can serve the chicken over rice, or with a straightforward veggie slaw. In the event that you make this, if it’s not too much trouble, return and leave a remark mentioning to me your opinion – appreciate!

TIPS AND VARIATIONS
So the chicken cooks evenly 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.
If you prefer dark meat you can also use this on boneless chicken thighs.
To make them into kabobs, cut the chicken in cubes and marinate, then thread onto skewers.

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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.

  • PREP TIME: 15 mins
  • COOK TIME: 5 mins
  • MARINATE TIME: 1 hr
  • TOTAL TIME: 1 hr 20 mins
  • YIELD:4 SERVINGS
  • COURSE:Dinner, Lunch
  • CUISINE:Asian, Korean

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

INSTRUCTIONS

  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, 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.
  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.
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NUTRITION INFORMATION

Serving: 4oz | Calories: 180kcal | Carbohydrates: 9g | Protein: 25g | Fat: 4.5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 666mg | Fiber: 1g | Sugar: 6g | Blue Smart Points: 2 | Green Smart Points:3 | Purple Smart Points: 2 | Points +:3

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