CHICKEN BULGOGI

Here’s another Korean BBQ option for your summer grilling! This spicy chicken bulgogi recipe is so flavorful, and I am confident that it will become one of your grill favorites. Not a spicy lover? Not to worry! I already have a mild version of this chicken bulgogi recipe, which, by the way, is one of the most popular recipes on my blog.

The dark meat stands up better to the bold marinade in this recipe. Boneless thigh meat is my favorite chicken part for grilling. Its open, flat surface works well for marinating and grilling. In Korea, deboned drumstick meat is also popular for similar dishes. Keeping the skin is a matter of personal preference. 

Ingredients: 

1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, trimmed of fat
3 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon rice wine or 1 tablespoon mirin
1 tablespoon garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon sesame oil
1/4 teaspoon black pepper
1 teaspoon sesame seeds

method: 

1) Cut the chicken 2 inch x 1 inch strips lengthwise .... 

2) Gather together is only the marinade and add the sliced ​​chicken. Let the refrigerator overnight and bake in a pan or griddle. 

* The much sugar and honey in the marinade will burn easily pong, pong so watch carefully if it becomes dry po po pour 1 tbsp of the marinade more gradually. 


* Oh you can not make it and make lettuce wraps po chili sauce for fun !!!