Bulgogi Marinade for Boneless, Skinless Chicken Thighs. This chicken bulgogi is incredibly easy to make, even for a busy weeknight dinner option. Our homemade marinade really elevates the sliced chicken thighs. Plus, the homemade marinade is super easy to make.
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.
You can cook Bulgogi Marinade for Boneless, Skinless Chicken Thighs using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Bulgogi Marinade for Boneless, Skinless Chicken Thighs
- Prepare 4 pounds of boneless, skinless chicken thighs.
- Prepare 1/2 of 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 of minced garlic (about 3 or 4 large cloves).
- Prepare 1/3 cup of white sugar.
- It's 1/4 cup of mirin.
- It's 1/3 cup of + 2 Tablespoons soy sauce.
- You need 2 Tablespoons of toasted sesame oil.
- Prepare 2 of green onions chopped (green and white parts).
- Prepare of optional: 1/2 teaspoon ground ginger or 1.5 teaspoons minced fresh ginger root.
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. The bite size boneless chicken pieces marinate and cook quickly, making this dish a good option for a busy weeknight meal. 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.
Bulgogi Marinade for Boneless, Skinless Chicken Thighs instructions
- 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!.
Bulgogi, a Korean dish that is literally translated as 'fire meat'. Most commonly bulgogi is made with beef, and sometimes chicken. When I first tried this marinade on chicken wings the results exceeded my expectations. I think these wings can easily rival my favorite grilled chicken wings. Put a bunch of hickory smoke on them and then got the grill hotter.. . .