Gluten-Free Bulgogi Chicken
Elevate your dinner game with this irresistible Gluten-Free Bulgogi Chicken recipe, a vibrant twist on the classic Korean dish that’s perfect for those avoiding gluten. Tender strips of chicken thighs are bathed in a flavorful marinade of gluten-free soy sauce, brown sugar, sesame oil, and grated nashi pear, which lends a hint of natural sweetness and delicate complexity. Infused with garlic, ginger, and green onions, this dish boasts bold yet harmonious flavors that caramelize beautifully on the grill or skillet. Ready in just 35 minutes (plus marinating time), it’s an easy and versatile choice for busy weeknights or impressive weekend feasts. Serve this smoky-sweet chicken alongside steamed rice, crisp lettuce wraps, or tangy kimchi for a complete gluten-free meal that’s as satisfying as it is wholesome!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 80 ml gluten-free soy sauce
- 50 grams brown sugar
- 2 tablespoons sesame oil
- 4 units garlic cloves, minced
- 1 tablespoon grated ginger
- 1 unit nashi pear, grated (or apple as an alternative)
- 4 units green onions, finely chopped
- 0.5 teaspoon black pepper
- 2 tablespoons sesame seeds
- 1 tablespoon vegetable oil
Instructions
Begin by slicing the chicken thighs into thin strips, about 1/4 inch thick, to allow them to absorb the marinade fully.
In a medium bowl, combine the gluten-free soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated nashi pear, finely chopped green onions, and black pepper. Whisk the ingredients together until the sugar is mostly dissolved.
Place the sliced chicken thighs into a large resealable plastic bag or shallow dish, and pour the marinade over the chicken. Ensure that the chicken is well coated by massaging the marinade into it gently. Seal the bag or cover the dish with plastic wrap, and marinate in the refrigerator for at least 1 hour, or up to overnight for more flavor.
When ready to cook, preheat your grill or a large skillet over medium-high heat. Add the vegetable oil to prevent sticking.
Remove the marinated chicken from the refrigerator, and allow it to come to room temperature while the grill or skillet heats up.
Grill the chicken strips on medium-high heat for approximately 5 to 7 minutes on each side, or until the chicken is cooked through and caramelized on the edges.
Transfer the grilled chicken to a serving platter, and sprinkle with toasted sesame seeds for garnish.
Serve immediately, perhaps alongside steamed rice, fresh lettuce leaves for wrapping, or a side of kimchi, for a complete gluten-free meal.
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 24.2 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5360 mg | 233% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 57.7 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 157 mg | 12% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1769 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
