Go Back
–+ servings

Juicy Japanese BBQ Chicken Thighs

A delicious and comforting recipe for marinated chicken thighs, infused with the flavors of soy sauce, mirin, and sesame oil, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 4 pieces chicken thighs, skin-on My choice—seems way juicier than the other bits, but if you’re a skin-off person, knock yourself out.
Marinade
  • 1/4 cup soy sauce I use Kikkoman because, let’s face it, it’s just the best for this kind of thing.
  • 1/4 cup mirin Sweet Japanese rice wine—grab it from the Asian aisle.
  • 2 tablespoons brown sugar Sometimes I just scoop it from the bulk bag I bought.
  • 1 tablespoon sesame oil Adds a lovely depth that makes my heart do a little happy dance.
  • 3 cloves garlic, minced You can go more if you want to keep your neighbours away.
  • 1 teaspoon ginger, grated If you have a jar from the last Asian-inspired meal, drop it in!
  • 3 pieces green onions, sliced To make things look fancy.

Method
 

Preparation
  1. In a bowl, mix together the soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger.
  2. Reserve a couple of tablespoons of the marinade for basting later.
Cooking
  1. Heat your skillet over medium-high heat.
  2. Add the chicken skin-side down in the hot pan. Sear for about 5 minutes.
  3. Flip the chicken once the skin is brown and crispy, add the reserved marinade at this stage.
  4. Cook for another 5-7 minutes, until the chicken is cooked through and has a golden brown finish.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 20gProtein: 24gFat: 18gSaturated Fat: 5gSodium: 700mgFiber: 1gSugar: 6g

Notes

Serve garnished with sliced green onions and drizzle any leftover marinade on top. Leftovers taste even better as they soak up the flavours overnight. If you burn the bottom, scrape off the burnt parts and reduce the heat.
Tried this recipe?Let us know how it was!