Bulgogi Marinade for Boneless, Skinless Chicken Thighs
Bulgogi Marinade for Boneless, Skinless Chicken Thighs

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, bulgogi marinade for boneless, skinless chicken thighs. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Bulgogi Marinade for Boneless, Skinless Chicken Thighs is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Bulgogi Marinade for Boneless, Skinless Chicken Thighs is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook bulgogi marinade for boneless, skinless chicken thighs using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Bulgogi Marinade for Boneless, Skinless Chicken Thighs:
  1. Prepare 4 pounds boneless, skinless chicken thighs
  2. Prepare 1/2 a small apple, finely grated using a microplane or fine cheese grater (or you can use 1/4 cup apple sauce)
  3. Prepare 1.5-2 Tablespoons minced garlic (about 3 or 4 large cloves)
  4. Make ready 1/3 cup white sugar
  5. Prepare 1/4 cup mirin
  6. Make ready 1/3 cup + 2 Tablespoons soy sauce
  7. Take 2 Tablespoons toasted sesame oil
  8. Make ready 2 green onions chopped (green and white parts)
  9. Make ready optional: 1/2 teaspoon ground ginger or 1.5 teaspoons minced fresh ginger root
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!

So that’s going to wrap it up with this special food bulgogi marinade for boneless, skinless chicken thighs recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!