Dak bulgogi - korean bbq chicken
A gluten-free and dairy-free Korean BBQ Chicken recipe that takes about 6 hours and 40 minutes to make. This dish is rich in flavors, covering 20% of your daily requirements of vitamins and minerals. Perfect for a special dinner or Korean-themed gathering.
Ingredients
apple
0.5
butterhead lettuce
1 bunch
brown sugar
1 Tbsp
chicken thighs
907.18 g
whole garlic clove
3
ginger
1 tsp
red pepper flakes
1 tsp
green onions
4 servings
sesame oil
1 tsp
sesame seeds
1 tsp
soy sauce
116 ml
Method
- Peel off thigh skins with a paring knife. Trim off excess fat.
- 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.
- 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.
- Transfer to a serving plate and garnish with scallion.
- Serve with lettuce leaves. Enjoy!
Nutrition:
Carbs
13 g
Fat
114 g
Protein
114 g
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