Dak Bulgogi - Korean BBQ Chicken

Ingredients

• 0.5  apples 
• 1 bunch boston lettuce 
• 1 tbsp brown sugar 
• 1 tbsp brown sugar 
• 2 lbs strips. 
• 2 lbs strips. 
• 3  garlic clove 
• 1 tsp ginger 
• 1 tsp pepper red
• 4 servings spring onion 
• 1 tsp sesame oil 
• 1 tsp sesame seed (garnish)
• 0.5 cup soya sauce 

Equipment

• food processor
• frying pan
• knife
• mixing bowl
• toothpicks
• kitchen thermometer
• skewers

Directions

1. Peel off thigh skins with a paring knife. Trim off excess fat.
2. Cut into one single "steak" piece working around the bone. Save smaller pieces for cooking as well. 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.
3. 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 165-170F.
4. Transfer to a serving plate and garnish with scallion.
5. Serve with lettuce leaves. Enjoy!