Chicken Amyaki
Succulent, flavorful, and delightfully caramelized, Chicken Amyaki is a Japanese-inspired dish that brings bold umami flavors straight to your table. This recipe features tender, boneless skinless chicken thighs marinated in a rich blend of soy sauce, mirin, sake, honey, garlic, ginger, and sesame oil, creating a perfect balance of savory and sweet. Grilled to perfection and finished with a thick, glossy glaze made from the reserved marinade, this dish boasts a mouthwatering char and irresistible aroma. Garnished with fresh chopped green onions and optional sesame seeds, Chicken Amyaki is as visually stunning as it is delicious. Serve it hot with steamed rice and crisp vegetables for a complete, satisfying meal that's ideal for weeknight dinners or entertaining guests. Whether you're a fan of Japanese cuisine or simply seeking something new, this recipe promises to impress.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 60 ml Soy sauce
- 60 ml Mirin
- 30 ml Sake
- 2 tbsp Honey
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 tsp Sesame oil
- 2 stalks Green onions, chopped (for garnish)
- 1 tbsp Sesame seeds (optional)
Instructions
In a medium mixing bowl, whisk together the soy sauce, mirin, sake, honey, minced garlic, grated ginger, and sesame oil to create the marinade.
Place the chicken thighs in a resealable plastic bag or a shallow dish, and pour the marinade over them. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 1 hour, preferably up to 4 hours for deeper flavor.
Preheat your grill or grill pan to medium-high heat. If using a grill, lightly oil the grates to prevent sticking.
Remove the chicken thighs from the marinade and pat them dry with paper towels. Reserve the marinade in a small saucepan for later use.
Grill the chicken thighs for about 4-5 minutes per side, or until they are cooked through and have a nice caramelized surface. The internal temperature should reach 165°F (74°C).
While the chicken is grilling, place the saucepan with the reserved marinade over medium heat. Bring it to a boil, then reduce it to a simmer and cook for 3-5 minutes, stirring occasionally, until it thickens into a glaze.
Once the chicken is cooked, brush it generously with the thickened marinade for added flavor.
Transfer the chicken to a serving platter and garnish with chopped green onions and sesame seeds, if desired.
Serve hot with steamed rice and your choice of vegetables for a complete meal.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2702 mg | 117% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 68.1 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 194 mg | 15% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1408 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
