Japanese BBQ Chicken Thighs (Printable Version)
Marinated Japanese-style chicken thighs with a sweet, smoky, umami glaze, grilled until caramelized.
# What You Need:
→ Meats
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 fresh ginger, grated
08 - 2 garlic cloves, 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, combine soy sauce, mirin, sake, honey, brown sugar, grated ginger, minced garlic, sesame oil, and rice vinegar, whisking until well blended.
02 - Place chicken thighs in a resealable bag or shallow dish. Pour marinade over the chicken, seal or cover, and refrigerate for at least 1 hour or up to overnight.
03 - Preheat grill or grill pan to medium-high heat.
04 - Remove chicken from the marinade, allowing excess to drip off. Reserve remaining marinade.
05 - Grill chicken for 6 to 8 minutes per side, or until charred at the edges and cooked through to an internal temperature of 165°F (75°C).
06 - While chicken grills, pour reserved marinade into a small saucepan. Bring to a boil over medium heat, simmer for 2 to 3 minutes. For a thicker sauce, dissolve cornstarch in 1 tablespoon water and stir in, cooking until thickened.
07 - Brush grilled chicken with the reduced sauce. Transfer to a platter, sprinkle with toasted sesame seeds and sliced scallions, and serve immediately.
# Expert Tips:
01 -
- This marinade slides together with pantry basics but transforms chicken into an umami powerhouse.
- The juicy, caramelized edges and aromatic sauce make it impossible to resist sneaking bites straight off the grill.
02 -
- Once, I pulled the chicken off too early and it was disappointingly pale—make sure you wait for that proper char.
- Letting the marinade boil before brushing keeps both flavor and safety in check—never skip that simmer step!
03 -
- If you want to double the recipe, grill in batches rather than crowding for the perfect sear.
- Brushing on sauce in the last minute of grilling helps keep it glossy without burning the sugars.