Description
Sweet, umami-loaded chicken is marinated overnight, then gently grilled and crowned by a succulent sauce and toasted sesame seeds.
Ingredients
Units
Scale
For the Chicken:
- 3 pounds boneless, skinless chicken thighs (1.36 kg)
For the Marinade:
- 1/4 cup finely sliced green onions (25g)
- 2 tablespoons minced garlic (15g)
- 1 tablespoon peeled and minced ginger (15g)
- 1 cup soy sauce (240ml)
- 1 cup light brown sugar (200g)
- 1 cup water (240ml)
- 1 cup mirin (240ml)
- 2 tablespoons sesame oil (30ml)
- 1/4 to 1/2 tablespoon dried chili flakes (1.5 to 3g, adjust for heat preference)
For the Sauce:
- Reserved 1 cup marinade
- 1 tablespoon toasted sesame seeds (9g)
For Garnishing:
- 1 tablespoon toasted sesame seeds (9g)
- 1/4 cup chopped spring onion
Instructions
Prepare the Marinade
- Mix Marinade Ingredients:
- In a large container with a lid, combine green onions, garlic, ginger, soy sauce, light brown sugar, water, mirin, sesame oil, and chili flakes.
- Reserve Some Marinade:
- Before adding the chicken, reserve 1/2 cup of the marinade to use as a sauce later. Set aside.
Marinate the Chicken
- Marinate:
- Add the chicken thighs to the container with the remaining marinade. Mix well to ensure the chicken is evenly coated.
- Cover the container and refrigerate overnight, turning occasionally for even marination.
Prepare the Sauce
- Make the Sauce:
- In a small saucepan, bring the reserved 1/2 cup of marinade to a boil over medium heat. Reduce heat and simmer for about 5-7 minutes until slightly thickened.
- Toast 1 tablespoon of sesame seeds in a dry pan over medium heat until golden brown. Add to the sauce and set aside.
Grill the Chicken
- Grill Chicken:
- Preheat the grill to medium heat. If using a charcoal grill, prepare a moderate kiawe (mesquite) charcoal fire.
- Grill the chicken thighs for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred and cooked through.
- If you don’t have a grill, you can cook the chicken under your oven broiler.
Serve
- Garnish and Serve:
- Arrange the grilled chicken on a platter or individual plates.
- Drizzle the prepared sesame sauce over the chicken.
- Garnish with a sprinkle of toasted sesame seeds and additional spring onions.
- Serve immediately.
Notes
- Marinade: Make sure to reserve some of the marinade before adding the chicken to avoid contamination.
- Mirin Substitute: If you don’t have mirin, you can substitute it with a mix of rice vinegar and sugar (1 tablespoon of rice vinegar + 1 tablespoon of sugar = 2 tablespoons of mirin).
- Grill Alternatives: If you don’t have a grill, an oven broiler or stovetop grill pan can be used.
- Spice Level: Adjust the amount of chili flakes to your heat preference.
- Prep Time: 20 mins
- Marinating Time: 12 hours
- Cook Time: 20 mins
- Category: Main Course
- Method: Grilling
- Cuisine: Asian American
Nutrition
- Serving Size: 5oz (150g)
- Calories: 290
- Sugar: 8g
- Sodium: 920mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110gm