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 inclines toward dim meat. It's additionally 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 cause this, to please return and leave a remark mentioning to me your opinion – appreciate!
Spot the chicken bosoms, 1 all at once, in a Ziploc sack. Pound the chicken bosom to an even thickness, about ½ inch thick, being mindful so as not to penetrate the sack.
Ingredients
- 1/4 cup unsweetened apple sauce
- 2 garlic cloves, crushed
- 1/4 cup finely chopped yellow onion
- 1 tbsp light brown sugar
- 1 pound 2 boneless, skinless chicken breasts, cut in half lengthwise
- 1 tsp sesame oil
- 1/4 cup low sodium or gluten-free soy sauce
- 1 tsp grated ginger
- 2 thinly sliced scallions, white and green parts
- 1 teaspoon red pepper flakes, optional
- 1 teaspoon sesame seeds, plus more for topping
Instructions
- 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.
source:https://www.skinnytaste.com
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