Korean Marinated Chicken

For our Sunday night supper, we decided to go clean and simple for dinner. In a cross between east meets west, we made risotto and a quick Korean Marinated Chicken. I love what I call “one bag marinades.” A) there aren’t dishes because you can make up the marinade in the bag and B) that also implies simplicity in the ingredients because there is no cooking or prep work required.

This marinade was flavorful and easy. Instead of grilling, we opted to sear off our chicken in a cast iron skillet and finish it in the oven. The marinade becomes nice and glazey over the chicken. I’ve also tested this after a leftover for lunch today. I don’t have many food pet peeves, but chicken that dries out and gets chewey when reheated is one of them. This chicken stayed moist and tender, even after the microwave treatments!

Korean Marinated Chicken

Ingredients: (we doubled all of the below)

  • 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
  • 1/4 cup low sodium or gluten-free soy sauce
  • 1/4 cup 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
  • 1 teaspoon sesame seeds, plus more for topping
  • 2 thinly sliced scallions, white and green parts


  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. 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.

    – Note: we opted to sear chicken and finish it in the oven. We seared it about 3 minutes a side over medium high heat, and then finished in a 350 degree oven for about 10-15 minutes.

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