Korean-Style Grilled Chicken

by Friday, July 22, 2016

I love Asian flavors….across the board.  I have recently dabbled in cooking Korean-style foods because I love the flavor combinations and I have discovered it is pretty easy to get these flavors at home!  A lot of my favorite Korean-style chicken dishes are made with dark meat, which is SO yummy, but not as waist-friendly as the leaner chicken breast.  But chicken breast can be dry and boring…so we run into a problem, right?

Well not with this dish!

koreangrilledchicken1

I love trying to find ways to take a plain chicken breast and make it tender, juicy and flavorful…without relying on adding lots of fat and extra calories to it.

These Korean Grilled Chicken Breasts are SO good- they are full of flavor and very juicy…because of the marinade and the grill.  This chicken is definitely a crowd pleaser!  I like to serve it with snap peas and brown rice, for a well balanced healthy meal.

koreanchicken


Korean-Style Grilled Chicken Breasts


INGREDIENTS:

1 pound boneless, skinless chicken breasts, cut in half lengthwise so they are thinner
1/4 cup low sodium soy sauce
1/4 cup unsweetened apple sauce
2 tbsp rice vinegar
1/4 cup finely chopped yellow onion
1 tsp sesame oil
1 1/2 tsp grated ginger
1 tbsp light brown sugar
2 garlic cloves, minced or crushed
2 tsp asian chili paste
2 teaspoon sesame seeds, 1 tsp for marinade, 1 tsp for topping
3 finely sliced scallions, both the white and green parts!

DIRECTIONS:

Place the chicken breasts, 1 at a time, between 2 pieces of parchment paper or plastic wrap. Pound the chicken breast to an even thickness- they should be about ½ inch thick all over.
In a  bowl, whisk the soy sauce, apple sauce, onion, sesame oil, vinegar, ginger, scallions, brown sugar, garlic, chili sauce and sesame seeds together until combined. Reserve ¼ cup of the marinade for later when you grill and keep in the fridge. Place chicken breasts in the bowl of marinade and flip to coat, then cover with plastic wrap and put in the fridge. Refrigerate and marinate for 2 hours or more. I marinate mine for as long as possible, usually about 4 hours so the flavors really develop and the chicken gets tender.
Heat your grill or grill pan (this does taste better on the real grill though!) Set to medium-high heat and grill the chicken for about 3 minutes or until nice grill marks are present. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes or until cooked through. Let the chicken rest for 3-4 minutes before serving.

koreanchicken1

Enjoy!

XO Katrina

2 Responses
  • Mina
    February 6, 2017

    This was delicious! Thanks for the recipe 🙂 love your blog!!

    • fitkatadmin
      February 8, 2017

      YAY! Glad you liked it!

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