Dak Bulgogi - Korean BBQ Chicken

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

Instructions

1. 1

   Peel off thigh skins with a paring knife. Trim off excess fat.

2. 2

   Cut 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.

3. 3

   Add 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.

4. 4

   Transfer to a serving plate and garnish with scallion.

5. 5

   Serve with lettuce leaves. Enjoy!

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