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Japanese BBQ Chicken Thighs

These Japanese BBQ Chicken Thighs are marinated in a flavorful blend of soy sauce, sriracha, and ginger, then grilled to perfection, creating juicy and tender bites that are perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 3 hours 22 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 2 lb chicken thighs, boneless and skinless, cut into 1-inch bite-sized pieces Opt for organic if possible.
  • 4 tbsp Japanese BBQ sauce Yaki Niku or Bull-Dog recommended.
  • 1.5 tbsp soy sauce Use low-sodium for better flavor control.
  • 1 tbsp sriracha Adjust to taste for desired spiciness.
  • 6 cloves garlic, freshly minced The more, the better!
  • 1/2 tbsp ginger, freshly grated or minced For the best taste.
  • 1/2 tsp toasted sesame oil A little goes a long way.
  • 1/4 tsp red chili flakes, salt, pepper Season to your liking.
  • sesame seeds (toasted) For garnishing and extra crunch.
  • green onions, thinly sliced For topping.
  • additional Japanese BBQ sauce For serving.
  • yum yum sauce Optional but highly recommended.

Method
 

Preparation
  1. In a large mixing bowl or resealable bag, combine the soy sauce, sriracha, minced garlic, ginger, toasted sesame oil, red chili flakes, salt, and pepper. Add the chicken thighs and toss to coat evenly. Allow to marinate for at least 2-3 hours, ideally overnight in the refrigerator for maximum flavor.
  2. Preheat your grill to medium heat (about 375-400°F), allowing for an even cook. Lightly oil the grill grates to prevent sticking.
  3. In a dry skillet over medium heat, toast the sesame seeds until they turn golden, about 2-3 minutes. Keep a keen eye on them to prevent burning.
Cooking
  1. After marination, remove the chicken from the fridge. Grill the chicken for 10-12 minutes, flipping every 2-3 minutes to achieve a beautiful golden-brown color. Brush the chicken with Japanese BBQ sauce during the last 2 minutes of grilling. Aim for an internal temperature of 165°F for perfectly cooked chicken.
Serving
  1. Transfer the grilled chicken to a serving platter. Sprinkle with toasted sesame seeds and green onions. Serve alongside additional Japanese BBQ sauce and yum yum sauce for dipping.

Notes

Avoid overcrowding the grill, and consider using a meat thermometer for ensuring the chicken is perfectly cooked. Store leftovers in an airtight container in the fridge for up to 3 days; reheat to maintain juiciness.