Japanese BBQ Chicken Thighs (Print Version)

Soy-mirin marinated chicken thighs grilled and finished with a sweet sesame-ginger glaze; serve with rice or veg.

# 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 freshly grated ginger
08 - 2 garlic cloves, minced
09 - 1 tablespoon sesame oil
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon cornstarch, optional

→ Garnish

12 - 1 tablespoon toasted sesame seeds
13 - 2 scallions, thinly 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 to form a marinade.
02 - Place chicken thighs in a resealable plastic bag or shallow dish, pour the marinade over, seal or cover, and refrigerate for at least 1 hour or up to overnight.
03 - Set grill to medium-high heat and allow to preheat fully.
04 - Remove chicken from marinade, letting excess drip off; set aside remaining marinade for sauce.
05 - Grill chicken thighs for 6 to 8 minutes per side, or until charred and internal temperature reads 165°F.
06 - Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil over medium heat and simmer for 2 to 3 minutes. For a thicker sauce, mix cornstarch with 1 tablespoon water and whisk into the sauce, cooking until thickened.
07 - Brush grilled chicken thighs with the reduced sauce, arrange on a platter, and top with toasted sesame seeds and sliced scallions. Serve immediately.

# Expert Tips:

01 -
  • This marinade is so packed with flavor, friends will never guess how quickly it comes together.
  • The sweet, smoky char from the grill makes each bite feel like something you’d order at your favorite izakaya.
02 -
  • If you don’t boil the reserved marinade, you risk serving undercooked sauce—let it bubble before brushing!
  • Letting the chicken rest for a few minutes before slicing keeps it unbelievably juicy every time.
03 -
  • Watch the chicken closely near the end of cooking—sugars in the marinade can burn fast but that light char is pure gold.
  • A splash of fresh lime over the finished dish lifts everything and balances the sweet glaze.

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