Chicken Thigh Bulgogi
- 1.1kg The Butcher's Market Chicken Thighs (defrosted and bone removed)
- 3 Pears
- 100g Soy Sauce
- 100g water
- 20g Ginger Puree
- 20g Garlic Puree
- 15g frozen chilli
- 500g Zesty Quinoa
Grate the 3 pears into a mixing bowl and add all the other ingredients except for the quinoa.
Cover with cling film and leave in the fridge for 24 hours.
Remove chicken thighs from marinade and insert two skewers into each thigh before adding to a BBQ and chargrilling for 10-12 minutes, turning half way, or until cooked through.
Cook quinoa to pack instructions and serve with cooked chicken thighs.