KOREAN GRILLED CHICKEN - Pair it with a green salad and some brown rice and you are good to go!
- 1 lb. boneless skinless chicken breasts (I used boneless skinless thighs.)
- 1/4 cup low sodium soy sauce
- 1/4 cup unsweetened applesauce
- 1/4 cup finely chopped yellow onion
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 tablespoon brown sugar
- 2 garlic cloves, crushed
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon sesame seeds
- 2 scallions, thinly sliced (white and green parts)
-Pound the chicken thin (I chose not to). Put the chicken in a large Ziploc bag.
-In a medium size bowl, combine the soy sauce, applesauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes (if using) and sesame seeds. Remove 1/4 cup of marinade and set aside.
-Pour remaining marinade in Ziploc with the chicken. Toss to coat chicken.
-Refrigerate for a least an hour. (I prepared it and let it sit in fridge for about 4-5 hours).
-Over medium high heat, grill the chicken until it no longer sticks to the grill (2-3 minutes). Turn chicken over and spoon reserved marinade over each piece and grill an additional 2-3 minutes.
SERVINGS: 4; CALORIES: 121; PROTEIN:17gr.; FIBER: .5gr.
S