Bulgogi Marinade for Boneless, Skinless Chicken Thighs. Now Choose From Multiple Easy Chicken Recipes To Create That Perfect Meal. Bulgogi is a marinated meat dish made with thin slices of beef. Dak bulgogi is a variation made with chicken. "Dak" means chicken.
Bulgogi Marinade for Boneless, Skinless Chicken Thighs instructions Great recipe for Bulgogi Marinade for Boneless, Skinless Chicken Thighs.
When you're grilling on a budget or for many people, boneless, skinless chicken thighs are a wonderfully juicy, flavorful, and frugal alternative that takes well to all kinds of marinades.
A few friends have asked how to.
You can have Bulgogi Marinade for Boneless, Skinless Chicken Thighs using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Bulgogi Marinade for Boneless, Skinless Chicken Thighs
- You need 4 pounds of boneless, skinless chicken thighs.
- You need 1/2 of a small apple, finely grated using a microplane or fine cheese grater (or you can use 1/4 cup apple sauce).
- You need 1.5-2 Tablespoons of minced garlic (about 3 or 4 large cloves).
- Prepare 1/3 cup of white sugar.
- You need 1/4 cup of mirin.
- Prepare 1/3 cup of + 2 Tablespoons soy sauce.
- It's 2 Tablespoons of toasted sesame oil.
- Prepare 2 of green onions chopped (green and white parts).
- You need of optional: 1/2 teaspoon ground ginger or 1.5 teaspoons minced fresh ginger root.
Bulgogi is a marinated meat dish made with thin slices of beef. Dak bulgogi is a variation made with chicken. For this chicken bulgogi recipe, I added a bit of lemon flavor. It certainly gives the dish a tasty spark!
Bulgogi Marinade for Boneless, Skinless Chicken Thighs step by step
- I usually just throw everything into a large mixing bowl and get in there with my hands, gently tossing and massaging until all the seasonings are evenly distributed. If you prefer, you can mix all the marinade ingredients in a separate bowl, stir or whisk until all the sugar is dissolved, and then pour it over the chicken thighs and mix..
- I like to marinate it for at least 4 hours and up to 24 hours. Right around 6 to 8 hours is the sweet spot for me, where all the chicken takes on great flavor, but the texture of the meat hasn't taken on cured qualities and is tender, juicy, and still chicken-y. :).
- Because it is dark and somewhat fatty meat, you'll want to grill over a medium low heat for 5 to 7 minutes per side, depending on the size of the thigh piece. Watch for flareups as the caramelized marinade mixed with the melting chicken fat hits the coals..
- Enjoy!.
I used boneless chicken thigh, but you can use boneless breast or a combination of both parts. Bulgogi Chicken: A Korean-Based Dish You Will Love. I'm back with another simple Asian recipe. Lately, since everyone is home, I've been making quick and easy recipes that I know my whole family can enjoy. I seriously love making flavorful skinless chicken thighs, especially this Korean bulgogi chicken.