When you need your dinner to be fast and seriously delicious.
Of course, there is nothing wrong with salt, pepper and straight on to the grill. But if you want something seriously delicious, it’s dependent on having two or three ingredients in your pantry…shio koji, Kanoya special spinach salt and Banchan’s original Japanese barbeque sauce. They are my secret weapons to elevate any flavor, so I always have them on hand.
Ingredients
Chicken thighs, bone in, skin on
Shio Koji
Available on Amazon and Japanese Pantry
Kanoya Special Spinach Salt
All their products are excellent, especially their dashi
Bachan’s Japanese Barbeque Sauce
Available on Milk Street and Amazon
Directions
Preheat the oven to 400° or the grill to medium heat.
Rub the chicken thighs all over with shio koji and sprinkle with Kanoya Spinach Salt.
If you have time to let the chicken marinate for an hour, great, if not you can cook it immediately.
Start checking for doneness after 30 minutes.
About 10 minutes before the thighs come out of the oven or off the grill, brush the skin with Bachan, Japanese BBQ Sauce. It goes on near the end of cooking to prevent scorching. If the chicken is browning too quickly, cover it loosely with foil.
Pull the thighs when their internal temperature is 165° – 175° or when the juices run clear if the thigh is pricked near the bone.
OMG this looks so good!
I hope I can get Roy to make it 🙂
Love your new Issue on Chicken Thighs !!
xoxo
Mark
Yummm. Can’t wait try this recipe.
Thighs are my favorite part of the chicken.