Jidori Chicken with Soy-Ginger Glaze
Here's a flavorful and authentic recipe for Jidori Chicken inspired by Japanese techniques, focusing on tender meat and a savory-sweet glaze. Ideal for grilling or oven-roasting!
Ingredients
- 4 Jidori chicken thighs bone-in, skin-on
- Substitute: Free-range organic chicken if Jidori isn’t available
Marinade:
- ¼ cup soy sauce
- 2 tbsp sake or dry white wine
- 2 tbsp mirin or 1 tbsp honey + 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 garlic cloves minced
- 1 tbsp brown sugar
- Garnish: Toasted sesame seeds sliced scallions
Instructions
Marinate the Chicken:
- In a bowl, mix soy sauce, sake, mirin, ginger, garlic, and brown sugar.
- Pat chicken dry and score the skin lightly (to help absorb flavor).
- Place chicken in a resealable bag or dish, pour marinade over, and refrigerate for 2–4 hours (up to overnight).
Prep Cooking Method:
- Grill Option: Preheat to medium-high (375°F/190°C). Oil the grates.
- Oven Option: Preheat to 400°F (200°C). Use a wire rack on a baking sheet.
Cook the Chicken:
- Remove chicken from marinade (reserve marinade). Let sit at room temp for 15 mins.
- Grill: Cook skin-side down for 6–8 mins until charred. Flip and cook 10–12 mins more.
- Oven: Roast skin-side up for 25–30 mins, until internal temp reaches 165°F (74°C).
Make the Glaze:
- Simmer reserved marinade in a saucepan for 5–7 mins until thickened. Brush onto chicken during the last 5 mins of cooking.
Rest & Serve:
- Let chicken rest 5 mins. Garnish with sesame seeds and scallions.
- Serve with steamed rice, pickled vegetables, and miso soup.
Notes
Tips for Success:
- Don’t Overcook: Jidori is leaner than regular chicken—monitor internal temp.
- Crispy Skin: Start cooking skin-side down for maximum crispiness.
- Gluten-Free: Use tamari instead of soy sauce.