Description
Tender chicken thighs marinated in a rich, savory-sweet sauce that embodies Japanese flavors, perfect for barbecues and gatherings.
Ingredients
Scale
- 4 Chicken Thighs, bone-in, skin-on
- 1/4 Cup Soy Sauce
- 2 Tablespoons Sake
- 2 Tablespoons Mirin
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Grated Ginger
- 2 Cloves Garlic, minced
- 1 Tablespoon Sesame Oil
- Green Onions, for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the soy sauce, sake, mirin, brown sugar, grated ginger, minced garlic, and sesame oil. Whisk until the sugar dissolves. Place chicken thighs in a resealable bag and pour the marinade over them. Seal or cover and let them marinate in the fridge for at least 30 minutes.
- Preheat the Grill or Pan: Preheat your grill to medium-high heat, or heat a cast-iron skillet with a touch of oil.
- Grill Your Chicken: Remove the chicken from the marinade and let excess liquid drip off. Place thighs skin-side down and sear for about 6-7 minutes until browned, then flip.
- Baste with Marinade: Use the leftover marinade (boiled first) to baste the chicken as it cooks.
- Continue Cooking: Cook on the other side for another 6-7 minutes until the internal temperature reaches 165°F (74°C).
- Rest Before Serving: Let the chicken rest for 5-10 minutes to help retain juices.
- Garnish and Serve: Slice the chicken, sprinkle with chopped green onions, and serve alongside rice or a cucumber salad.
Notes
For spicy variations, add sriracha to the marinade. Serve with rice to soak up the delicious juices from the chicken.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Japanese BBQ, Chicken Thighs, Teriyaki, Grilling, Marinade