Juicy Japanese BBQ Chicken Thighs (Print Version)

Savory-sweet marinated chicken thighs, grilled until juicy and glazed with reduced sauce—ready in 35 minutes.

# What You'll Need:

→ Chicken

01 - 1½ lbs boneless, skinless chicken thighs

→ Marinade and Sauce

02 - ¼ cup soy sauce
03 - 2 tbsp mirin (Japanese sweet rice wine)
04 - 2 tbsp sake (or dry sherry)
05 - 1½ tbsp honey
06 - 1 tbsp brown sugar
07 - 1 tbsp rice vinegar
08 - 2 cloves garlic, finely grated
09 - 1 tsp fresh ginger, grated
10 - 1 tbsp toasted sesame oil

→ Grilling and Garnish

11 - 1 tbsp vegetable oil (for grilling)
12 - 1 tbsp sesame seeds
13 - 2 stalks green onions, thinly sliced

# How to Make It:

01 - In a mixing bowl, whisk together soy sauce, mirin, sake, honey, brown sugar, rice vinegar, grated garlic, grated ginger, and toasted sesame oil until well combined.
02 - Add the chicken thighs to the marinade, turning to coat evenly on all sides. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
03 - Preheat a grill or grill pan to medium-high heat. Brush the grates with vegetable oil to prevent sticking.
04 - Remove the chicken from the marinade, reserving the leftover marinade. Grill the chicken thighs for 5 to 7 minutes per side, until fully cooked through with a nicely charred exterior.
05 - While the chicken grills, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 3 to 4 minutes until the sauce thickens slightly.
06 - Brush the grilled chicken generously with the reduced sauce. Transfer to a serving platter, garnish with sesame seeds and sliced green onions, and serve immediately.

# Expert Advice:

01 -
  • The marinade doubles as a glaze, so every bit of that savory sweet flavor gets locked in and painted back on before serving.
  • Chicken thighs are forgiving and stay juicy even if you get distracted and overcook them a little, which I have done more times than I care to admit.
02 -
  • Never reuse the marinade as a finishing sauce without boiling it first since it has been in contact with raw chicken.
  • If you marinate longer than 4 hours the soy sauce can start to cure the exterior and make the texture slightly firm rather than tender.
03 -
  • Pat the chicken thighs dry before marinating so the sauce clings to the meat rather than sliding off on a layer of moisture.
  • Use tamari instead of regular soy sauce if you are cooking for someone who avoids gluten and the flavor will remain virtually identical.

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