Japanese BBQ Chicken Thighs (Printable Version)

Marinated chicken thighs grilled until charred and brushed with a sweet-salty Japanese BBQ glaze, finished with sesame.

# 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

# Directions:

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 for basting. Grill the chicken thighs for 6 to 8 minutes per side until charred at 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, then simmer for 2 to 3 minutes. For a thicker consistency, dissolve the cornstarch in 1 tablespoon of water and stir it into the simmering sauce, 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 doubles as a glaze, so nothing goes to waste and every bite is packed with umami.
  • Chicken thighs are forgiving and juicy, which means even if you overcook them slightly they still taste incredible.
02 -
  • Never reuse the marinade as a finishing sauce without boiling it first since raw chicken juices have been sitting in it.
  • If you do not have a grill, baking at 200 degrees Celsius for twenty to twenty five minutes and basting halfway through produces nearly the same result.
03 -
  • Pat the chicken thighs dry before grilling if they have been marinating overnight, otherwise the extra moisture prevents a good char.
  • Toast the sesame seeds in a dry pan right before serving because the aroma fades quickly and you want that fresh nutty hit.

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