Japanese BBQ Chicken Thighs (Printable Version)
Marinated Japanese-style chicken thighs grilled with a sweet umami glaze, finished with sesame and scallions.
# What You'll 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 freshly grated ginger
08 - 2 cloves garlic, minced
09 - 1 tablespoon toasted 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, thinly sliced
# How to Make It:
01 - In a medium mixing bowl, combine soy sauce, mirin, sake, honey, brown sugar, ginger, garlic, sesame oil, and rice vinegar. Whisk thoroughly until the marinade is fully blended.
02 - Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate for at least 1 hour or overnight for deeper flavor infusion.
03 - Preheat the grill or grill pan to medium-high heat.
04 - Lift chicken thighs from the marinade and allow the excess to drip away. Reserve the remaining marinade for basting sauce.
05 - Place chicken thighs on the grill. Cook for 6 to 8 minutes per side until edges are charred and internal temperature reaches 165°F.
06 - Meanwhile, pour reserved marinade into a small saucepan and bring to a boil over medium heat. Simmer for 2 to 3 minutes. For a thicker sauce, dissolve cornstarch in 1 tablespoon water and stir it into the marinade, cooking until thickened.
07 - Brush the grilled chicken with the reduced sauce. Arrange on a platter, sprinkle with toasted sesame seeds and sliced scallions, and serve immediately.
# Expert Insights:
01 -
- You get all the punch of a yakitori bar without an hour in traffic or a greasy kitchen mess.
- The marinade is pure magic—every ingredient I once doubted makes itself known in the first irresistible bite.
02 -
- Once, I forgot to boil the reserved marinade — never again; always cook it through to make it safe for brushing or dipping.
- Adding the cornstarch slurry only after the marinade’s bubbling ensures the sauce thickens smoothly instead of turning gloopy.
03 -
- Dry chicken thighs lightly before marinating for better sauce absorption and even browning.
- For char that rivals yakitori stands, keep the grill lid closed for one minute after your final brush of sauce.