This spicy chicken goes well with your favorite Asian rice and stir-fried vegetables.
You will need:
2 lbs. boneless, skinless chicken thighs
1 oz. Togarashi
2 TBPS sesame oil
2 TBSP olive oil
1 TBSP rice wine vinegar
1/4 C low sodium soy sauce
1/4 C Mirin*
2 tsp fresh ginger, minced
Directions:
Step 1: Marinate the chicken: Place chicken in a mixing bowl with a lid or in a Zip lock bag. Mix all ingredients except chicken in a small bowl and pour over the chicken. Marinate in the fridge for 1 - 2 hours or overnight.
Step 2: Cook the chicken: Preheat grill on medium-low heat for 15 - 20 minutes. While pre-heating, pull chicken from the fridge and drain off marinade. ** Allow to come close to room temperature for more accurate and even cooking. When grill is preheated, spray with cooking spray and place chicken pieces evenly spaced over the grill. These chicken thighs are cooked low and slow to retain moisture. Cook on medium-low, turning every 3 - 4 minutes, for approximately 15 minutes. The chicken needs to reach 165 degrees, and the juices will run clear. When done transfer to a serving platter and tent with foil. Rest for 10 minutes before serving.
Notes:
*If you don't have Mirin, a Japanese sweet rice wine, you can make a quick substitute by using 1/4 cup Sake and 4 tsp. sugar blended together. Or use rice vinegar or dry white wine vinegar mixed with sugar (about 1/2 teaspoon sugar per tablespoon of vinegar).
** May also be cooked in the broiler.
If you like to baste your chicken as it cooks (as I do), set aside some marinade before pouring it all over the chicken to marinate and save it in the fridge for basting. Brush the chicken every time you flip it during the grilling process.
You can substitute chicken breasts in this recipe but note that the cooking time will be longer.
Recipe Credit: This recipe was created by one of our online fans, Aimee MacArthur from Montana. Aimee is a home cook and part-time private chef who loves good food made using quality ingredients, especially seasonings, herbs, oils, and vinegars. She is also a home "sourdough scientist," working on perfecting the craft.