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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Japanese country-style grilled chicken. The thigh meat stays moist and tender, but boned chicken breasts can be used also. Ingredients:
2 tablespoons light soy sauce (usukuchi shoyu) |
2 tablespoons sake |
2 tablespoons mirin |
2 tablespoons light miso |
2 green onions, crushed and slivered |
1 teaspoon minced gingerroot |
1 garlic clove, minced |
8 boneless chicken thighs, skin intact |
1 tablespoon five-spice powder |
toasted sesame seeds |
Directions:
1. Blend soy sauce, sake mirin, miso, green onions, ginger root and garlic in a rectangular baking dish.
2. Coat chicken with mixture.
3. Marinate 1 hour or refrigerate overnight, turning several times.
4. Preheat a hibichi, portable tabletop grill or charcoal grill. (Can also be cooked in a skillet.).
5. Shake marinade off chicken; pat dry.
6. Place skin-down on hot grill. Grill 4 to 5 minutes.
7. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside.
8. When chicken is done, sprinkle with sesame seeds and seven-spice mixture.
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