Entree: Japan – Shikoku – 阿波おどりチキン ➤ Awa Odori Chikin (Tokushima-style marinated and grilled chicken flavored with soy, sake, mirin, and citrus)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

- 4 boneless skin-on chicken thighs, approx. 6 oz (170 g) each
- 1/4 cup (60 ml) sake
- 2 tbsp (30 ml) mirin
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) sugar
- 1 tbsp (15 ml) freshly squeezed sudachi or yuzu juice (or lemon if unavailable)
- 1 tsp (2 g) grated fresh ginger
- 1 clove garlic, grated (about 3 g)
- 1 tbsp (15 ml) sesame oil
- 2 scallions, thinly sliced (for garnish)
- Toasted sesame seeds (for garnish)
- Vegetable oil spray or 1 tbsp (15 ml) neutral oil for the grill

Instructions

1. In a bowl combine sake, mirin, soy sauce, sugar, sudachi or yuzu juice, grated ginger, garlic, and sesame oil; stir until sugar dissolves to make the marinade.
2. Place chicken thighs in a resealable bag or shallow dish and pour marinade over them. Marinate in the refrigerator at least 1 hour and up to 4 hours, turning occasionally.
3. Remove chicken from marinade and reserve the marinade. Pat chicken dry lightly with paper towels.
4. Preheat grill or broiler to medium-high. If using a pan, heat a grill or cast-iron skillet and lightly oil the surface.
5. Grill or broil chicken skin-side down until skin is deeply golden and slightly charred, about 6–8 minutes, then flip and cook 5–7 minutes more until internal temperature reaches 165°F (74°C). During the last 2 minutes, brush with reserved marinade that has been simmered for 2–3 minutes to ensure safety.
6. Let chicken rest 3–4 minutes, then slice or serve whole. Garnish with sliced scallions and toasted sesame seeds, and serve with steamed rice and pickles or grated daikon if desired.