Recipe: Perfect Bulgogi Marinade for Boneless, Skinless Chicken Thighs

Bulgogi Marinade for Boneless, Skinless Chicken Thighs. 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.

Bulgogi Marinade for Boneless, Skinless Chicken Thighs 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 cook Bulgogi Marinade for Boneless, Skinless Chicken Thighs using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Bulgogi Marinade for Boneless, Skinless Chicken Thighs

  1. Prepare 4 pounds of boneless, skinless chicken thighs.
  2. 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).
  3. You need 1.5-2 Tablespoons of minced garlic (about 3 or 4 large cloves).
  4. Prepare 1/3 cup of white sugar.
  5. It’s 1/4 cup of mirin.
  6. It’s 1/3 cup of + 2 Tablespoons soy sauce.
  7. Prepare 2 Tablespoons of toasted sesame oil.
  8. Prepare 2 of green onions chopped (green and white parts).
  9. 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. "Dak" means chicken. For the chicken version, I like to add a bit of lemon flavor. It certainly gives the dish a tasty spark!

Bulgogi Marinade for Boneless, Skinless Chicken Thighs instructions

  1. 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..
  2. 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. :).
  3. 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..
  4. Enjoy!.

Bulgogi is a marinated meat dish made with thin slices of beef. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *