Japanese BBQ Chicken Thighs (Printable)

Marinated Japanese-style chicken thighs grilled and glazed with a sweet, smoky soy-mirin sauce; topped with sesame and scallions.

# What You'll Need:

→ Chicken

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 grated fresh ginger
08 - 2 cloves garlic, minced
09 - 1 tablespoon sesame oil
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon cornstarch (optional, for thickening sauce)

→ Garnish

12 - 1 tablespoon toasted sesame seeds
13 - 2 scallions, sliced

# How to Make It:

01 - In a mixing bowl, whisk together the soy sauce, mirin, sake, honey, brown sugar, grated ginger, minced garlic, sesame oil, and rice vinegar until well combined.
02 - Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal or cover tightly, and refrigerate for at least 1 hour or up to overnight for deeper flavor penetration.
03 - Preheat your grill or grill pan to medium-high heat, approximately 400°F.
04 - Remove the chicken from the marinade, letting excess drip off. Reserve the remaining marinade. Grill the thighs for 6 to 8 minutes per side until charred at the edges and fully cooked through, reaching an internal temperature of 165°F.
05 - While the chicken grills, pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Simmer for 2 to 3 minutes. If a thicker consistency is desired, dissolve the cornstarch in 1 tablespoon of cold water and stir it into the simmering marinade, cooking until it thickens.
06 - Brush the grilled chicken generously with the reduced sauce. Transfer to a serving platter, sprinkle with toasted sesame seeds and sliced scallions, and serve immediately.

# Expert Hacks:

01 -
  • The marinade does all the heavy lifting, turning plain chicken thighs into something deeply caramelized and layered with umami.
  • It works on a grill, in a grill pan, or even in the oven on a rainy Tuesday when outdoor cooking feels ambitious.
  • The reduced sauce you brush on at the end is so good you will want to double it just for drizzling over rice.
02 -
  • Always boil the used marinade for at least two full minutes since it has had raw chicken sitting in it and safety matters more than speed.
  • Do not skip the resting step after grilling because carryover heat finishes the cooking and the juices redistribute instead of spilling onto your plate.
03 -
  • Poke a few holes in the chicken thighs with a fork before marinating to help the flavors penetrate deeper into the meat.
  • Let the chicken come to room temperature for fifteen minutes before grilling so it cooks evenly instead of being cold in the center.

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