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

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, bulgogi marinade for boneless, skinless chicken thighs. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Bulgogi Marinade for Boneless, Skinless Chicken Thighs is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Bulgogi Marinade for Boneless, Skinless Chicken Thighs is something which I have loved my whole life.

To get started with this particular 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 can achieve it.

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

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