Gluten free

Dairy free

Dak bulgogi - korean bbq chicken

Name: Dak bulgogi - korean bbq chicken
Total time: 400 min
Yield: 4 servings
Ingredients: 0.5 apple; 1 bunch butterhead lettuce; 1 Tbsp brown sugar; 2 lbs chicken thighs; 3 whole garlic clove; 1 tsp ginger; 1 tsp red pepper flakes; 4 servings green onions; 1 tsp sesame oil; 1 tsp sesame seeds; 0.5 cup soy sauce

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

2 lbs

whole garlic clove

ginger

1 tsp

red pepper flakes

1 tsp

green onions

4 servings

sesame oil

1 tsp

sesame seeds

1 tsp

soy sauce

0.5 cup

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:

1562 kcal

Carbs

13 g

Fat

114 g

Protein

114 g

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