Description
Sweet, umami-packed chicken, marinated overnight, then grilled to perfection. Topped with a luscious sesame sauce and toasted seeds.
Ingredients
Units
Scale
- 3 lbs (1 kg) boneless, skinless chicken thighs
- 1/4 cups (25 g) finely sliced green onions
- 2 tbsp minced garlic
- 1 tbsp peeled and minced ginger
- 1 cups (240 ml) soy sauce
- 1 cups (200 g) light brown sugar
- 1 cups (240 ml) water
- 1 cups (240 ml) mirin
- 2 tbsp (30 ml) sesame oil
- 1/4 to 1/2 tbsp dried chili flakes
- 1 cups reserved marinade
- 1 tbsp (9 g) toasted sesame seeds
- 1 tbsp (9 g) toasted sesame seeds
- 1/4 cups chopped spring onion
Instructions
- Prepare the Marinade
- In a large container with a lid, combine green onions, garlic, ginger, soy sauce, light brown sugar, water, mirin, sesame oil, and chili flakes.
- Before adding the chicken, reserve 1/2 cup of the marinade for later use as a sauce. Set aside.
- Marinate the Chicken
- 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
- In a small saucepan, bring the reserved 1/2 cup of marinade to a boil over medium heat. Reduce heat and simmer for 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
- Preheat the grill to medium heat. If using a charcoal grill, prepare a moderate charcoal fire.
- Grill the chicken thighs for 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 do not have a grill, you can cook the chicken under your oven broiler.
- 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
- For a deeper chili flavor, add a pinch of cayenne pepper to the marinade.
- If you don’t have mirin, you can substitute with an equal amount of dry sherry or white wine.
- Leftover grilled chicken can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.
- Prep Time: 20 minutes
- Marinating Time: 12 hours
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 250g
- Calories: 450
- Sugar: 25
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 150