Japanese BBQ Chicken Thighs (Printer-friendly)

Tender Japanese BBQ chicken thighs marinated in soy, mirin and ginger, grilled and glazed with sesame and scallions.

# What You’ll Need:

→ Chicken

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 Make It:

01 - In a mixing bowl, whisk together the soy sauce, mirin, sake, honey, brown sugar, grated ginger, garlic, sesame oil, and rice vinegar until well combined.
02 - Place the 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 the chicken from the marinade, letting excess drip off. Reserve the remaining marinade. Grill the chicken thighs for 6 to 8 minutes per side until charred on the edges and fully cooked through to 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 and simmer for 2 to 3 minutes. For a thicker glaze, dissolve the cornstarch in 1 tablespoon of water and stir it 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 Tips:

01 -
  • The marinade does all the heavy lifting, so you get maximum flavor with almost zero effort after a long day.
  • That charred, sticky exterior paired with juicy tender meat is the kind of contrast that keeps everyone reaching for seconds.
02 -
  • Never reuse raw marinade as a finishing sauce without boiling it first since it has been in contact with raw chicken.
  • If your grill flames up excessively the sugar content is too high near direct flames, so move the chicken to a slightly cooler spot and let it finish cooking indirectly.
03 -
  • Pat the chicken thighs dry before marinating so the sauce clings to the meat instead of sliding off on a wet surface.
  • Let the cooked chicken rest for three minutes before saucing it so the juices redistribute and every bite stays moist.

Go back