How to Make Yummy Bulgogi Marinade for Boneless, Skinless Chicken Thighs

Bulgogi Marinade for Boneless, Skinless Chicken Thighs. Pour the rest of the marinade over the chicken thighs. Cover or seal and refrigerate for at least a few hours or overnight. Make these boneless chicken thigh recipes, including grilled chicken, chicken soup, pot pie, and more, and save time with this inexpensive, fast-cooking cut.

In fact, I find it difficult to mess up chicken thighs. They are just dark enough to stay tender, but not so dark as to put off people who prefer white meat. Skinless chicken thighs are high in protein and relatively low calorie. You can have 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. It's 4 pounds of boneless, skinless chicken thighs.
2. 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).
3. Prepare 1.5-2 Tablespoons of minced garlic (about 3 or 4 large cloves).
4. It's 1/3 cup of white sugar.
5. Prepare 1/4 cup of mirin.
6. You need 1/3 cup of + 2 Tablespoons soy sauce.
7. It's 2 Tablespoons of toasted sesame oil.
8. It's 2 of green onions chopped (green and white parts).
9. It's of optional: 1/2 teaspoon ground ginger or 1.5 teaspoons minced fresh ginger root.

If you're looking for an easy marinade for grilled chicken thighs, try our recipe for Fresh Mango Marinade. Place the boneless skinless thighs on the grill. If using a charcoal grill, keep them away from the direct heat of the coals. Bulgogi is a marinated meat dish made with thin slices of beef.

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!.

I used boneless chicken thigh, but you can use boneless breast or a combination of both parts. The bite-sized chicken pieces marinate and cook quickly, making this dish a good option for a weeknight meal. This boneless chicken thigh recipe makes super tender, succulent, and very flavorful chicken thighs. These boneless chicken thighs are crazy popular in our family, especially with the kids. It's one of my wife's signature chicken recipes.

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