Unique Cuisine Bulgogi Marinade for Boneless Skinless Chicken Thighs Delicious and Healthy

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9 ingredients, 4 steps, cooking Bulgogi Marinade for Boneless, Skinless Chicken Thighs

How are you all, now you can prepare recipe Bulgogi Marinade for Boneless, Skinless Chicken Thighs with 9 ingredients and 4 steps. Below this is how to prepare, please read carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 9 ingredients and 4 stages of easy cooking Bulgogi Marinade for Boneless, Skinless Chicken Thighs.

Ingredients for Bulgogi Marinade for Boneless, Skinless Chicken Thighs

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

If all composition Bulgogi Marinade for Boneless, Skinless Chicken Thighs it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Process Cooking 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.

1. 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. :)
   
2. 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.
   
3. Enjoy!
   
4. Finish and Enjoy.

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