For a very quick and healthy dinner entrée, try this Korean specialty that is a winner with the whole family. It’s easy to marinate and throw over rice and serve with a side salad or vegetable. I highly recommend!
Ingredients
8-10 boneless, skinless chicken thighs
1/3 cup gochujang
2 tbsps. soy sauce
2 tbsps. brown sugar
2 tbsps. lime juice
1 tbsp. honey
1 tbsp. sesame oil
2 cloves of garlic minced
1 piece of ginger peeled and grated
1/8 tsp. white pepper
Cooking spray
1 cup chopped basil and mint
4 scallions sliced thinly
Sesame seeds for garnish
Microwaveable white jasmine rice packs
1. Place each chicken thigh on a cutting board and cover with a piece of plastic wrap. Pound each piece with a mallet to ½ inch thickness. In a wide bowl, whisk together gochujang, soy sauce, brown sugar, lime juice, honey, sesame oil, garlic, and ginger until combined. Marinate for several hours (I usually start this early in the morning and by dinner I’m ready to take on the next step).
2. Prepare a gas grill and spray the racks with cooking spray. Place chicken on grill turning after 6-7 minutes per side.
3. Serve the chicken over white jasmine rice and top with basil, scallions, and mint along with sesame seeds. I use the microwaveable rice packs. No fuss, no muss! The bulgogi goes great with an Asian cucumber salad!
Looks yummy. But I must put in a plug for a rice cooker. Superior rice and the easiest way to make polenta in the entire world--don't have a heart attack. Steel cut oats with no boil over, too.