Dak Bulgogi - Korean BBQ Chicken
Ready in : 400 mins
If you have around 6 hours and 40 minutes to spend in the kitchen, Dak Bulgogi - Korean BBQ Chicken might be an amazing gluten free and dairy free recipe to try. This main course has 557 calories, 40g of protein, and 39g of fat per serving. This recipe serves 4. For $1.6 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again. Only a few people really liked this Korean dish. Head to the store and pick up chicken thighs, boston bibb lettuce, brown sugar, and a few other things to make it today. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 47%.
Diets
Ingredients
apple
0.5
boston bibb lettuce
1 bunch
brown sugar
1 tbsp
chicken thighs
2 lbs
garlic cloves
3
ginger
1 tsp
pepper flakes
1 tsp
scallions
4 servings
sesame oil
1 tsp
sesame seeds
1 tsp
soy sauce
0.5 cup
Cooking in Steps
-
1Peel off thigh skins with a paring knife. Trim off excess fat.
knife -
2Cut into one single "steak" piece working around the bone. Save smaller pieces for cooking as well. Set aside in a large mixing bowl.Pulse the marinade ingredients in a food processor until smooth.Coat the chicken pieces with the marinade. Marinate overnight in the refrigerator or a minimum of 6-12 hours. With a skewer or toothpick, piercing the thighs for extra marinade absorption is optional.Preheat a skillet or non stick pan over medium heat.
chicken pieces
marinade
steak
food processor
mixing bowl
toothpicks
frying pan
skewers -
3Add the chicken thighs and cook for about 15-20 minutes or until cooked through. To ensure fully cooked thighs, use a meat thermometer and check for a reading of 165-170F.
chicken thighs
meat
kitchen thermometer -
4Transfer to a serving plate and garnish with scallion.
green onions
-
5Serve with lettuce leaves. Enjoy!
lettuce leaf
