鶏もも肉がぷりぷり！焼き鳥風ゆず胡椒焼き 
Juicy Chicken Thighs! Yakitori-Style Yuzu Kosho Grilled Chicken
A bold, grown-up flavor with soy sauce and yuzu kosho! The white scallions turn sweet and tender as they cook. This is yakitori-style chicken without the hassle of skewers.
Recipe background:
I originally made this recipe with chicken breast, but adapted it for chicken thighs. (Note: For chicken thighs, you don't need to use mayonnaise.)
Juicy Chicken Thighs! Yakitori-Style Yuzu Kosho Grilled Chicken
A bold, grown-up flavor with soy sauce and yuzu kosho! The white scallions turn sweet and tender as they cook. This is yakitori-style chicken without the hassle of skewers.
Recipe background:
I originally made this recipe with chicken breast, but adapted it for chicken thighs. (Note: For chicken thighs, you don't need to use mayonnaise.)
Cooking Instructions
- 1
Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add the sake, sugar, and salt, and massage them into the chicken. Cut the white scallions into pieces about 1–1 1/4 inches (2–3 cm) long.
- 2
This step makes the chicken thighs extra juicy. For a method to tenderize chicken breast, see 'Salt Chicken Prep' (ID:18949649).
- 3
Add the yuzu kosho and soy sauce to the bowl with the chicken and mix well. Let it marinate for 30 minutes. (You can also marinate in the refrigerator for up to half a day.)
- 4
In this recipe, I used 'Aoyuzu Kosho' from Fundokin. With this amount, the flavor is bold and a bit spicy.
- 5
The spiciness of yuzu kosho can vary by brand, so adjust the amount to your taste.
- 6
Heat a skillet and add vegetable oil. Coat both sides of the marinated chicken pieces with potato starch, then add them to the skillet.
- 7
With this amount, you may need to cook the chicken in batches if it doesn't all fit in the skillet at once.
- 8
Add the scallion pieces to the empty spaces in the skillet. Cover and cook over medium heat.
- 9
When the chicken starts to change color, flip both the chicken and scallions.
- 10
Cover again and continue cooking for a while. Once the chicken is cooked through, remove the lid and increase the heat to crisp up the surface.
- 11
◆ More recipes using yuzu kosho:
'Yakitori-Style Yuzu Kosho Grilled Chicken Breast' (ID:20352824)
- 12
'Yuzu Kosho Fried Chicken Breast (Shallow Fry)' (ID:19757267)
- 13
'Spicy Yuzu Kosho Grilled Atsuage Tofu' (ID:18436591)
- 14
◆ More recipes using chicken thighs:
'Juicy Chicken Thighs with Scallion Salt Sauce' (ID:17881755)
- 15
'Easy Yakitori: Chicken Thighs and Scallions, No Skewers' (ID:19507400)
- 16
'Juicy and Delicious! Salt Karaage Chicken Thighs' (ID:18427902)
- 17
'Juicy Grilled Salt Yakitori Chicken Thighs' (ID:19286233)
- 18
'Juicy Chicken Thighs with Sweet & Spicy Gochujang Glaze' (ID:18411405)
- 19
'Teriyaki Chicken Thighs with Mayo Egg Topping' (ID:19784060)
- 20
'Juicy Chicken Thighs with Shiso and Salt' (ID:20301755)
- 21
'Shallow-Fried Chicken Thigh Karaage' (ID:19973376)
- 22
'Shallow-Fried Chicken Thigh Nanban' (ID:19735825)
- 23
'Chicken Thighs with Ketchup, Mayo & Doubanjiang' (ID:19506940)
- 24
'Grilled Salt Yakitori Chicken Thighs (Broiler Method)' (ID:18453360)
- 25
'Garlic Butter Soy Sauce Chicken Thigh Steak' (ID:19924483)
- 26
'Juicy Chicken Thighs with Yu Lin Chi Sauce' (ID:19434929)
- 27
☆2016.05.31
This recipe was featured! Thank you so much to everyone who tried it and shared their feedback. - 28
☆2018.01.01
Received feedback from 100 people! Thank you all so much. (*^_^*)
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