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

Before you jump to Bulgogi Marinade for Boneless, Skinless Chicken Thighs recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snack foods.

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Whole grain meals are an superb choice for a fast healthy snack. Starting your day with a piece of whole grain bread toasted can give you that extra boost you need to get going. Eating on the run can be much healthier with whole fiber chips and crackers. Whole grains are usually better than refined grains found in white bread.

A large variety of easy health snacks is easily accessible. When you make the decision to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to bulgogi marinade for boneless, skinless chicken thighs recipe. You can cook bulgogi marinade for boneless, skinless chicken thighs using 9 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Bulgogi Marinade for Boneless, Skinless Chicken Thighs:
  1. Get 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. Take 1.5-2 Tablespoons minced garlic (about 3 or 4 large cloves)
  4. Provide 1/3 cup white sugar
  5. Take 1/4 cup mirin
  6. Take 1/3 cup + 2 Tablespoons soy sauce
  7. Take 2 Tablespoons toasted sesame oil
  8. Take 2 green onions chopped (green and white parts)
  9. Use 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!

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