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Before you jump to Bulgogi Marinade for Boneless, Skinless Chicken Thighs recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you most likely purchase many items out of habit. For example, have you ever checked how much sugar and salt are in your breakfast cereal? One nutritious alternative that can give you a positive start to your day is oatmeal. If you’d rather not eat oatmeal on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.

Therefore, it should be fairly obvious that it’s not difficult to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to bulgogi marinade for boneless, skinless chicken thighs recipe. You can have bulgogi marinade for boneless, skinless chicken thighs using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Bulgogi Marinade for Boneless, Skinless Chicken Thighs:

1. You need 4 pounds boneless, skinless chicken thighs
2. Take 1/2 a small apple, finely grated using a microplane or fine cheese grater (or you can use 1/4 cup apple sauce)
3. Take 1.5-2 Tablespoons minced garlic (about 3 or 4 large cloves)
4. Get 1/3 cup white sugar
5. Provide 1/4 cup mirin
6. Take 1/3 cup + 2 Tablespoons soy sauce
7. Use 2 Tablespoons toasted sesame oil
8. You need 2 green onions chopped (green and white parts)
9. Get optional: 1/2 teaspoon ground ginger or 1.5 teaspoons minced fresh ginger root

Instructions to make Bulgogi Marinade for Boneless, Skinless Chicken Thighs:

1. I usually just throw everything into a large mixing bowl and get in there with my hands, gently tossing and massaging until all the seasonings are evenly distributed. - - If you prefer, you can mix all the marinade ingredients in a separate bowl, stir or whisk until all the sugar is dissolved, and then pour it over the chicken thighs and mix.
2. I like to marinate it for at least 4 hours and up to 24 hours. Right around 6 to 8 hours is the sweet spot for me, where all the chicken takes on great flavor, but the texture of the meat hasn't taken on cured qualities and is tender, juicy, and still chicken-y. :)
3. Because it is dark and somewhat fatty meat, you'll want to grill over a medium low heat for 5 to 7 minutes per side, depending on the size of the thigh piece. Watch for flareups as the caramelized marinade mixed with the melting chicken fat hits the coals.
4. Enjoy!

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