Bulgogi Marinade for Boneless, Skinless Chicken Thighs. These Delicious Chicken Thigh Marinades are perfect for boneless, skinless chicken. Marinated Teriyaki Chicken ThighsMama Bears Cook Book. Boneless, skinless chicken thighs are inexpensive, tasty, and easy to cook.

They are just dark enough to stay tender, but not so dark as to put off people who prefer white meat. This killer chicken thigh marinade will blow your mind. Easy to make with a few simple ingredients, and make a dish with intense flavors. You can cook Bulgogi Marinade for Boneless, Skinless Chicken Thighs using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Bulgogi Marinade for Boneless, Skinless Chicken Thighs

1. You need 4 pounds of boneless, skinless chicken thighs.
2. You need 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. You need 1/3 cup of white sugar.
5. It's 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.

There are different ways to cook chicken thighs, but I've got to tell you, this is one of my favorite recipes because of its simplicity and the killer chicken. This is a good recipe for marinated, boneless, skinless, chicken thighs. I used Italian Dressing for my marinade. Italian Dressing is one of my favorite.

Bulgogi Marinade for Boneless, Skinless Chicken Thighs step by step

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!.

Bulgogi is a marinated meat dish made with thin slices of beef. I used boneless chicken thigh, but you can use boneless breast or a combination of both parts. Pour the rest of the marinade over the chicken thighs. Cover or seal and refrigerate for at least a few hours or overnight. Skinless chicken thighs are high in protein and relatively low calorie.