Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, bulgogi marinade for boneless, skinless chicken thighs. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Bulgogi Marinade for Boneless, Skinless Chicken Thighs is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Bulgogi Marinade for Boneless, Skinless Chicken Thighs is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have bulgogi marinade for boneless, skinless chicken thighs using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Bulgogi Marinade for Boneless, Skinless Chicken Thighs:
- Make ready 4 pounds boneless, skinless chicken thighs
- Get 1/2 a small apple, finely grated using a microplane or fine cheese grater (or you can use 1/4 cup apple sauce)
- Prepare 1.5-2 Tablespoons minced garlic (about 3 or 4 large cloves)
- Make ready 1/3 cup white sugar
- Get 1/4 cup mirin
- Get 1/3 cup + 2 Tablespoons soy sauce
- Get 2 Tablespoons toasted sesame oil
- Make ready 2 green onions chopped (green and white parts)
- Get optional: 1/2 teaspoon ground ginger or 1.5 teaspoons minced fresh ginger root
Dak bulgogi is a variation made with chicken. "Dak" means chicken. For the chicken version, I like to add a bit of lemon flavor. It certainly gives the dish a tasty spark! I used boneless chicken thigh, but you can use boneless breast or a combination of both parts.
Steps to make Bulgogi Marinade for Boneless, Skinless Chicken Thighs:
- 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!
Because chicken thighs and breasts take a long time to cook, you need to cook at medium to medium low heat so as to not burn the outside and have still have uncooked inside. Remove chicken from the marinade and add to the skillet. For this chicken bulgogi recipe, I added a bit of lemon flavor. It certainly gives the dish a tasty spark! In this recipe, I used boneless chicken thigh, but you can use boneless breast or a combination of both parts.
So that is going to wrap it up for this exceptional food bulgogi marinade for boneless, skinless chicken thighs recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
