Grilled Chicken with Soy Sauce

Serves 4 to 6

Adapted from Yasuo Yamamoto


6 boneless, skinless chicken thighs

2 tablespoons soy sauce, plus more for brushing chicken

2 tablespoons neutral-tasting oil

Lettuce cups and onigiri for serving

 

Place chicken in a medium metal or glass bowl and coat with 2 tablespoons soy sauce. Cover and refrigerate for 1 to 2 hours to marinate.

If using a charcoal grill, fill a chimney starter with charcoal and light 30 minutes before you plan to start cooking. Bring chicken to room temperature.

When the coals are white-hot, pour them out of the chimney starter into the grill to form a hot bed of coals. Use tongs to move any flaming coals off to one side of the grill. Set grill grates over the coals, and allow them to get hot. If using a gas grill, preheat to medium-high.

Pull chicken out of bowl, allowing excess soy sauce to drip back into the bowl. Place chicken on a large plate in a single layer and brush lightly with oil. Flip and brush second side with oil.

When grill grates are very hot, arrange the chicken on the grill in a single layer. Avoid cooking directly over a flame. Cook for 3 to 4 minutes per side until dark brown, rotating to ensure even cooking.

Serve immediately with onigiri and lettuce cups.

 
 
 
 
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  If you don't have a grill , you can cook this dish in a cast iron pan on the stove. Cooking times will be approximately the same... just make sure to preheat your pan and add a little neutral oil in before you add in the chicken.

If you don't have a grill, you can cook this dish in a cast iron pan on the stove. Cooking times will be approximately the same... just make sure to preheat your pan and add a little neutral oil in before you add in the chicken.