Description
A simple and delicious recipe for Japanese BBQ chicken thighs, marinated and grilled to perfection with a sweet-salty glaze.
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake (or substitute with 1 tbsp water + 1 tsp rice vinegar)
- 2 tablespoons sugar
- 1 clove garlic, minced
- 1 teaspoon ginger, minced
- Green onions, for garnish
Instructions
- In a bowl, whisk together the soy sauce, mirin, sake, sugar, minced garlic, and minced ginger until the sugar dissolves.
- Place the chicken thighs in a shallow dish or resealable bag and pour the marinade over them. Turn to coat, marinating for at least 30 minutes at room temperature or up to 8–12 hours in the refrigerator.
- Preheat your grill to medium-high heat and lightly oil the grates.
- Remove the thighs from the marinade, letting excess drip off; reserve the marinade if simmering for glaze.
- Grill the thighs skin-side down for 6–7 minutes, then flip and grill for another 6–7 minutes until the internal temperature reaches 165°F (74°C).
- If using reserved marinade, bring it to a boil and simmer for 2–3 minutes, then brush it over the chicken during the last minute of grilling.
- Transfer the thighs to a cutting board to rest for 5 minutes. Garnish with chopped green onions and serve hot.
Notes
For a milder flavor, use low-sodium soy sauce. To achieve a thicker glaze, boil the reserved marinade until syrupy before brushing on the chicken.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese