Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup yuzu juice (or a blend of lemon and lime juice)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, finely chopped
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon ground black pepper
- 1 tablespoon sesame oil
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Combine yuzu juice, honey, soy sauce, rice vinegar, chopped garlic, grated ginger, black pepper, and sesame oil in a mixing bowl. Stir until well blended.
- Immerse the chicken thighs in the marinade, ensuring they are thoroughly coated. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Heat your grill or grill pan to medium-high temperature.
- Remove the chicken from the marinade, setting aside the leftover marinade for later use.
- Grill the chicken for approximately 6-7 minutes on each side, or until it reaches an internal temperature of 165°F.
- While the chicken is cooking, transfer the reserved marinade to a small saucepan and bring it to a boil over medium heat. Simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
- During the final moments of grilling, brush the thickened marinade over the chicken.
- After grilling, let the chicken rest for 5 minutes before slicing.
- Serve warm, garnished with chopped green onions and a sprinkle of sesame seeds.
Notes
- For a more intense flavor, marinate the chicken for the full 2 hours.
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Japanese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg