Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, bulgogi marinade for boneless, skinless chicken thighs. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Bulgogi Marinade for Boneless, Skinless Chicken Thighs is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Bulgogi Marinade for Boneless, Skinless Chicken Thighs is something that I’ve loved my entire life.

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. 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.

To begin with this recipe, we must 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 it.

The ingredients needed to make Bulgogi Marinade for Boneless, Skinless Chicken Thighs:

1. Take boneless, skinless chicken thighs
2. Get a small apple, finely grated using a microplane or fine cheese grater (or you can use 1/4 cup apple sauce)
3. Make ready minced garlic (about 3 or 4 large cloves)
4. Make ready white sugar
5. Get mirin
6. Get + 2 Tablespoons soy sauce
7. Make ready toasted sesame oil
8. Get green onions chopped (green and white parts)
9. Make ready optional: 1/2 teaspoon ground ginger or 1.5 teaspoons minced fresh ginger root

My pan of choice is my cast iron 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.

Steps to make Bulgogi Marinade for Boneless, Skinless Chicken Thighs:

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!

The bite size boneless chicken pieces marinate and cook quickly, making this dish a good option for a busy weeknight meal. The savory Korean bulgogi marinade in this recipe is made with pantry items and livens up just about anything you put it on Here, the soy-scallion-ginger marinade is used on boneless, skinless chicken thighs, but it can also be brushed on tofu, zucchini or bell peppers for a satisfying vegetarian meal As the meat cooks, the marinade caramelizes into a sweet-salty sticky glaze that coats the. 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.

So that is going to wrap it up with this special food bulgogi marinade for boneless, skinless chicken thighs recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!