Korean Grilled Chicken

Created by Jenn's Food Journey
- Serves 2 -

3 Tablespoons mirin
4 Tablespoons low sodium soy sauce, divided
couple drops of sesame oil
1/4 teaspoon ginger
1 garlic clove, minced
1 jalapeno pepper, seeded and chopped
2 large boneless, skinless chicken breasts
1 Tablespoon Sambal Oelek (garlic chili paste)

Mix the mirin, 2 tablespoons of soy sauce, sesame oil, ginger, garlic clove, and jalapeno together in a small bowl. Place the chicken in a resealable bag and pour the marinade over it. Seal bag and place in refrigerator for 2-4 hours.

Preheat grill to 375 degrees F and oil the grill grates. In a small bowl, mix together the remaining 2 tablespoons of soy sauce and the Sambal Oelek until well combined; set aside.

Place the chicken directly over the fire and grill 8-10 minutes per side or until the chicken reaches 160-165 degrees. Remove from grill and allow to rest for 3 minutes before serving. Serve with sauce and enjoy!