Japanese BBQ Chicken Thighs (Print View)
Japanese-style chicken thighs marinated in a sweet-smoky glaze, grilled until charred, topped with sesame & scallions.
# What You Need:
→ Meats
01 - 8 boneless, skinless chicken thighs
→ Marinade
02 - 3 tablespoons soy sauce
03 - 2 tablespoons mirin
04 - 2 tablespoons sake
05 - 1 tablespoon honey
06 - 1 tablespoon brown sugar
07 - 1 tablespoon grated fresh ginger
08 - 2 cloves garlic, minced
09 - 1 tablespoon sesame oil
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon cornstarch (optional, for thickening sauce)
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - 2 scallions, sliced
# How-To Steps:
01 - In a mixing bowl, whisk together soy sauce, mirin, sake, honey, brown sugar, grated ginger, garlic, sesame oil, and rice vinegar until well combined.
02 - Place chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal or cover tightly, and refrigerate for at least 1 hour or up to overnight for maximum flavor penetration.
03 - Preheat your grill or grill pan to medium-high heat, approximately 400°F.
04 - Remove chicken from the marinade, allowing excess to drip off. Reserve the remaining marinade for basting. Grill chicken thighs for 6 to 8 minutes per side until charred on the edges and fully cooked through, reaching an internal temperature of 165°F.
05 - While the chicken grills, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat, then simmer for 2 to 3 minutes. If a thicker consistency is desired, dissolve cornstarch in 1 tablespoon of cold water and stir into the simmering marinade, cooking until thickened.
06 - Brush the grilled chicken generously with the reduced sauce. Transfer to a serving platter, sprinkle with toasted sesame seeds and sliced scallions, and serve immediately.
# Expert Hints:
01 -
- The marinade works its magic in just an hour but tastes like you spent all day planning dinner.
- Sweet honey and brown sugar meet salty soy sauce and warming ginger in a way that makes everyone ask for the recipe.
02 -
- Never reuse the marinade as a finishing sauce without boiling it first since it has had raw chicken sitting in it.
- Patting the chicken slightly before grilling helps it char rather than steam.
03 -
- Marinate overnight if you can manage the planning because the flavor deepens dramatically.
- Keep a close eye on the chicken during the last two minutes of grilling because the sugars in the marinade can go from perfectly caramelized to burnt very quickly.