Korean Grilled Chicken Breasts

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Applesauce

  Canned, unsweetened, with added ascorbic acid

  4 tbsp or 61g

• 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

• Onions

  Raw

  4 tbsp chopped or 40g

Directions

1. Place the chicken breasts in a zip-top bag one at a time and pound to an even thickness of about ½ inch, avoiding puncturing the bag.
2. In a medium bowl, combine soy sauce, applesauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, and sesame seeds. Reserve ¼ cup of the marinade (for original 4 serving recipe, 1 tbsp per serving) and transfer the rest to the bag with the chicken. Marinate in the refrigerator for at least 1 hour.
3. Grill the chicken over medium-high heat for 2 to 3 minutes until it no longer sticks to the grill. Turn the chicken, spoon the reserved marinade over each breast, and grill for another 2 to 3 minutes until cooked through to 165°F and no longer pink.