Ingredients
- 2 tablespoons light soy sauce (usukuchi shoyu)
- 2 tablespoons sake
- 2 tablespoons mirin
- 2 tablespoons light miso
- 2 sliced green onions
- 1 teaspoon minced ginger root
- 1 garlic clove minced
- 8 boned chicken thighs skin intact
- 1 tablespoon five-spice powder (optional)
Make it step by step
- Blend soy sauce, sake, mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times.
- Preheat a hibachi, portable tabletop grill or charcoal grill. Shake marinade off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle with sesame seeds and spice mixture.
- This recipe yields 4 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Leah Rodrigues, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.