My spicy chicken recipe has been the most popular dish by far on this blog. Here's a non-spicy version for all of my friends that understandably can’t handle the heat. This recipe closely mimics a teriyaki, but it doesn’t have the sweetness that usually comes with that marinade and sauce. You absolutely can add sugar or some honey to convert this recipe too.

Dak Bulgogi 닭불고기 Marinated Chicken

Ingredients
About 4 servings

8 boneless chicken thighs
1/4 cup soy sauce
3 TBSP sesame seed oil
1 TBSP rice vinegar
2 tsp black pepper
2 TBSP fresh grated ginger (about a 2 inch piece)
3 garlic cloves, minced

Steps
1. Cut each chicken thigh into 4 vertical pieces, and remove any unwanted fat. Put the pieces in a ziplock bag.

2. Remove the skin, then grate the fresh ginger. Mince the garlic cloves. Add both to the ziplock bag.

3. Add the soy sauce, sesame seed oil, rice vinegar, and black pepper to the bag. Let all of the air out, then seal, and massage the marinade over the chicken. Put in the fridge for at least an hour, up to four hours.

4. When you're ready to cook, shake off the marinade, and put the pieces on a medium-high heat skillet. Make sure not to move the pieces too much to get some browning. Cook for about 5-8 minutes on each side.