garlic ginger grilled chicken
The Japanese have been grilling chicken for centuries and this garlic ginger grilled chicken adapted from Tadashi Ono's recipe is a great way to experience it western style. Use a high quality Japanese soy sauce - and light soy (low sodium) is not a bad idea.
- 1/2 cup soy sauce
- 2 Tbsp sake
- 2 Tbsp grated ginger - use a microplane
- 3 cloves garlic - again a microplane works great
- 2 tsp asian hot sauce - Korean gochujang or Sriracha
- 2 Tbsp brown sugar
- 1 chicken cut into pieces - or halved - whatever you like
Combine all the ingredients except the chicken and stir well.
Place the chicken pieces on a baking sheet (something that can hold all the chicken in one layer) and pour the marinade over the chicken.
Flip the chicken every ten minutes. Do this 3 or 4 times.
Remove the chicken from the pan.
Carefully pour the marinade into a small sauce pan and bring to a boil. You are sterilizing the marinade here so don't skip this step...
Prepare your grill. If using charcoal (that is way better) build a two stage fire. Medium on one half and low on the other. If using gas just use the knobs to set up the same idea. It won't be as tasty but it will still be good.
Grill the chicken over direct medium heat skin side down for about two minutes. There is sugar in the marinade so it will burn. Watch it closely.
Flip the chicken and move it to the low side of the grill. After 10 minutes baste the chicken with the boiled marinade. Repeat this again after another 10 minutes.
Cook until the internal temperature reaches 160F - somewhere around 25-35 minutes depending on the size of the chicken. Remove from the grill and let rest 5 minutes.
Carve if needed. Serve. Enjoy.
Serving: 4servings | Calories: 524kcal | Carbohydrates: 9g | Protein: 43g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 163mg | Sodium: 1838mg | Potassium: 496mg | Sugar: 6g | Vitamin A: 305IU | Vitamin C: 5.9mg | Calcium: 39mg | Iron: 2.6mg