Korean BBQ Grilled Chicken
Grilled chicken breasts with a sweet and mildly spicy Korean-inspired marinade.
Ingredients
- 6 4-ounce chicken breast cutlets
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 1/4 cup sesame oil
- 1/4 cup Swerve Brown
- 2 tbsp natural peanut butter
- 1 tbsp chili garlic sauce
Instructions
- Whisk together the vinegar, soy sauce, sesame oil, Swerve, peanut butter, and chili garlic sauce in a medium bowl until the sugar is dissolved.
- Put the chicken breasts into a gallon-sized Ziploc bag and pour the marinade over them. Put them in the fridge, making sure the bag is as flat as possible, for two hours, turning once.
- Preheat your grill to medium-high heat. Put the chicken on the grill, leaving the excess marinade in the bag to discard. Grill for 10-12 minutes, turning every 2 minutes or so, until the chicken breasts are browned and cooked through. Sprinkle with sesame seeds before serving, if desired.
- Macros for this recipe are difficult to calculate because so much of the marinade is discarded. Assuming that just shy of 2 tablespoons of the marinade end up remaining on each chicken breast (likely a high estimate), the macros are as follows: 183 calories, 6 grams net carbs, 27 grams protein, 8 grams fat.