Marinade time: 12~24 hours
- 2 lbs chicken thighs, deboned & cut into single flat pieces
- 1/2 cup soy sauce
- 1 tbsp brown sugar
- 1/2 apple or pear
- 3 garlic cloves
- 1 tsp ginger
- 1 tsp sesame oil
- 1 tsp gochugaru (Korean red pepper flakes)
- 1 tsp sesame seeds (garnish)
- scallion fine strips (garnish)
- 1 bunch Boston bibb lettuce
- Peel off thigh skins by hand (if you’re strong enough) or with paring knife. Trim off excess fat. Cut into one single “steak” piece working around the bone. Save smaller pieces for cooking as well. Rinse thighs under cold water while removing outer film and slime. Set aside in a large mixing bowl.
- Pulse the marinade ingredients in a food processor until smooth.
- Coat the chicken pieces with the marinade. Marinate overnight in the refrigerator or a minimum of 6~12 hours. With a skewer or toothpick, piercing the thighs for extra marinade absorption is optional.
- Preheat a skillet or non stick pan over medium heat. Add the chicken thighs and cook for about 15~ 20 minutes or until cooked through. To ensure fully cooked thighs, use a meat thermometer and check for a reading of 165-170°F.
- Transfer to a serving plate and garnish with scallion strips. Enjoy!
*If there is extra marinade sauce, adding near the end of cooking will give the thighs extra flavor. Do not add until the very end otherwise it will burn/char the thighs because of the sugar in the marinade.