Dak Bulgogi (Korean BBQ Chicken)

1. 1

   Remove the skin from the chicken thighs and trim any excess fat. Cut each thigh into a single flat steak by working around the bone. Keep any smaller pieces for cooking. Rinse the thighs under cold water to remove any film, then place them in a large bowl.

2. 2

   Blend the soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger in a food processor until the marinade is smooth.

3. 3

   Pour the marinade over the chicken in the bowl and stir to coat. If desired, pierce the chicken with a skewer to help it absorb more. Cover with plastic wrap and refrigerate for 6 to 12 hours.

4. 4

   Heat a skillet over medium heat. Take the chicken out of the marinade and add it to the skillet. Cook and stir until it is no longer pink in the center, 15 to 20 minutes, and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).

5. 5

   Move the thighs to a serving plate and garnish with sesame seeds.

• Calories 298.18 kcal Moderate
• Protein 50.13 g Good Source
• Carbs 6.28 g Moderate
• Total Fat 7.9 g Moderate
• Saturated Fat 1.78 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 183.7 mg High
• Sodium 2740.2 mg High
• Fiber 0.13 g Low Source
• Sugar 3.0 g Moderate
• Added Sugar 0.05 g Low Source
• Calcium 22.47 mg Low Source
• Iron 1.33 mg Low Source
• Potassium 556.15 mg Moderate
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 1.81 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame
• Garlic 🧄