Easy Bulgogi Chicken Thighs (Korean BBQ with Marinade)
Bulgogi translates to “fire meat” in Korean and is commonly made with thinly sliced beef. It has roots in the Goguryeo era (37 BCE – 668 CE), where thin slices of meat were marinated in a mix of ingredients not missing the soy sauce and grilled over an open flame.
Nowadays, this beloved BBQ marinate has gained widespread popularity thanks to its savory, sweet, and umami flavors, along with its tender texture.
Why You’ll Like It
- 0 effort -> 100 taste (Really!)
- Healthy Comfort Food.
- Korean
- Meal Prep
Tips & Tricks
- Subs mirin with rice vinegar + a touch of brown sugar for sweetness.
- Preheat the grill to medium-high heat (about 350°F) and then grill the chicken for 3-4 minutes per side. Ensure that the thighs are well cooked and reach an internal temperature of 165°F.
- In the air fryer, lightly oil the fryer basket and cook the chicken at 400°F for approximately 10 minutes, flipping halfway through.
Variations
- Beef Bulgogi – In South Korea, beef Bulgogi is considered the classic version of Korean BBQ.
While beef Bulgogi is the classic version, chicken bulgogi is especially popular among health-conscious individuals and those seeking affordable alternatives to red meat.
- Pork Bulgogi – Beyond the beef and chicken options, pork Bulgogi, known as Dwaeji Bulgogi, is a South Korean favorite. Opt for thinly sliced pork belly and grill until it’s just right.
Storing Chicken Bulgogi
- Refrigerate: Refrigerate in an airtight container for up to 3 days
- Freeze: Freeze in a freezable container for up to 3 months.
How to Reheat Bulgogi Chicken?
It is important that whatever method you choose, you shouldn’t slightly warm the chicken but heat it to 165°F.
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Microwave: Microwave the chicken on a microwave-safe plate and cover it loosely with a damp paper towel to prevent drying out. I use intervals of 30 seconds until heated throughout.
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Skillet: Reheat the Bulgogi in a skillet over medium heat. Add a splash of water or chicken broth to prevent sticking and help rehydrate the meat. Use medium hit and cover with a lit. Stir occasionally until heated thoroughly.
Make Ahead Instructions
Refrigerate Marinated Chicken Bulgogi: To make the Bulgogi Chicken Thighs ahead of time, prepare the marinade and marinate the chicken as instructed. Marinate in the refrigerator for up to 24 hours before cooking.
Freeze Marinated Chicken Bulgogi: Freeze the marinated chicken for longer storage. Place the marinated chicken in a zip-top bag for up to 3 months. Thaw the chicken overnight in the refrigerator before cooking.
How to Serve the Chicken Bulgogi?
For me, chicken Bulgogi is best served as part of a Korean BBQ, grilled alongside other meats like beef and pork, and enjoyed straight from the grill to your plate. Don’t forget to prepare dipping sauces and various Korean side dishes to complement the flavors. The more guests you have for the BBQ, the merrier it is. Plus, any leftovers taste even better the next day when reheated.
Bulgogi chicken is wonderfully versatile and can also be cooked as a quick dinner dish in just 15 minutes. No need for grilling or air-frying – even on the stovetop, it can be whipped up in just a few minutes.
For a healthy option, try wrapping your Bulgogi chicken in lettuce or Asian cabbage. Even if you’re not usually into health-conscious meals, I recommend giving this method a try. It’s beloved by Koreans because it preserves the authentic taste of the chicken without adding too many carbs.
Serve the Bulgogi chicken over a bed of steamed rice. The flavorful marinade of the chicken complements the neutral taste of rice beautifully.
You can eat it as Chicken Bulgogi Noodles – I love tossing soba or rice noodles with some sesame oil and soy sauce for added flavor. Otherwise, try my favorite cold spicy noodles Bibim Myeon which is another dish you can whip up in 10 minutes.
Health Info
- Calories: 224
- Sugar: 5.34
- Sodium: 841.2
- Fat: 10.4
- Carbohydrates: 8.6
- Fiber: 0.3
- Protein: 23.9
Korean BBQ Chicken Recipe with Bulgogi Marinade
Description
Ingredients
- 1 tbsp cooking oil
- 1 lb boneless skinless chicken thighs or thinly sliced chicken breast
- green onion and sesame seeds for garnish
Bulgogi Marinade
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp brown sugar packed
- 1/2 tbsp sesame oil
- 4 cloves garlic minced
Instructions
- In a bowl, combine all the marinade ingredients.
- Prepare the chicken by trimming excess fat and pounding them evenly. Place the chicken in the marinade, ensuring it’s well coated. Marinate for at least 30 minutes or ideally overnight.
- Heat cooking oil in a skillet over medium heat. Arrange the chicken in a single layer and cook for approximately 2 minutes on each side or until the internal temperature reaches 165°F.
- Garnish with sliced green onions and sesame seeds. Serve with a bowl of rice and enjoy!
- If you lack mirin, substitute with rice vinegar and adjust by adding a touch more brown sugar for sweetness.
For grilling, preheat the grill to medium-high heat (about 350°F). Oil the grill grates, then grill the chicken for 3-4 minutes per side until the internal temperature reaches 165°F.
In the air fryer, lightly spray the fryer basket with oil or use an air fryer liner. Cook the chicken in a single layer at 400°F for approximately 10 minutes, flipping halfway through.
What Sides To Serve With Chicken Bulgogi
When serving Chicken Bulgogi, remember to prepare some banchan – a staple for Korean meal planning.
Kimchi: This fermented vegetable dish, typically made with Napa cabbage or radishes, adds a tangy, spicy kick to the meal and helps balance the richness of the Bulgogi.
Pickled Vegetables (Oi Muchim): Cucumber salad marinated in a tangy-sweet dressing makes a refreshing side dish.
Spinach Side Dish (Sigeumchi Namul): You can never go wrong with a spinach and chicken combination. Seasoned with sesame oil, garlic, and soy sauce. It adds freshness and a pop of green color to the meal.
Bean Sprout Side Dish (Kongnamul): Lightly blanched bean sprouts seasoned with soy sauce, sesame oil, garlic, and sesame seeds. It can serve as a crunchy and nutritious side to Chicken Bulgogi.
Soybean Paste Soup (Doenjang Guk): A hearty and savory soup made with fermented soybean paste, vegetables, and tofu.
Steamed Rice: Rice with Chicken Bulgogi is perfect to soak up the delicious marinade and juices from the meat.
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