BoneLESS, SKINLESS CHICKEN THIGHS
DARK BROWN SUGAR
PURE MAPLE SYRUP
LEAFY LETTUCE, WHITE RICE, & PICKLED VEGGIES FOR SERVING.
Add the yellow onion, garlic, ginger, dark brown sugar, soy sauce, mirin, sesame oil, & gochujang (if using) to a blender or food processor. Blend or pulse to combine well. Place the chicken thighs in a large bowl or resealable bag with sliced green onions. Pour the prepared bulgogi marinade over top, tossing well to combine. Cover & marinate in the refrigerator at least 12 hours or up to 3 days.
About 30 minutes before you’d like to begin grilling, pull the bulgogi marinated chicken from the refrigerator, letting it warm slightly as the grill preheats to medium-high direct heat grilling, about 450-500 degrees F. This is a great time to cook a pot of rice, prep the lettuce, & any other toppings you'd like!
As the grill preheats, prep the aioli. Add the mayonnaise, garlic, gochujang, & pure maple syrup to a small bowl. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Whisk to combine well. Set aside for serving or store in an airtight container in the refrigerator for up to 1 week.
Place the bulgogi chicken on the preheated grill, draining & discarding any excess marinade. Grill the chicken for 5-6 minutes per side, or until cooked through with beautifully charred grill marks. Transfer the grilled bulgogi chicken to a plate or small baking sheet. Once cool enough to handle, chop into bite-sized pieces.
Spoon a little cooked rice into the center of a lettuce leaf, then top with the sliced grilled bulgogi chicken, a little kimchi or pickled veggies of choice, a drizzle of gochujang aioli, &/or whatever else you love.