Japanese BBQ Chicken Thighs (Printable)
Marinated Japanese-style chicken thighs grilled until caramelized, finished with sesame seeds and sliced scallions.
# What's Needed:
→ 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, and refrigerate for at least 1 hour or up to overnight for maximum flavor.
03 - Preheat your grill to medium-high heat.
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 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 sauce, dissolve the cornstarch in 1 tablespoon of water, stir it into the marinade, and cook until thickened.
06 - Brush the grilled chicken with the reduced sauce. Transfer to a serving platter, sprinkle with toasted sesame seeds and sliced scallions, and serve immediately.
# Tips for Success:
01 -
- The marinade doubles as a finishing sauce, so nothing goes to waste and every bite is packed with concentrated flavor.
- Chicken thighs are forgiving and stay juicy even if you get distracted and overcook them a little, which happens to the best of us.
02 -
- Never reuse the marinade as a finishing sauce without boiling it first, since it has had raw chicken sitting in it.
- Marinating overnight transforms the flavor completely, and that extra wait is genuinely worth planning ahead for.
03 -
- Poke a few holes in the chicken thighs with a fork before marinating to help the flavors penetrate deeper into the meat.
- Pat the chicken slightly dry right before grilling so you get a better sear instead of steaming the surface.