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Yuzu and Mirin Marinated Grilled Chicken Thighs


Chef: Emeril Lagasse


Total Time: 50 min (Prep 15 min; Inactive 15 min; Cook 20 min)

Yield: 4 servings

Level: Easy




For the grilled chicken:


2 cups rice wine

1 cup sake

1 cup soy sauce

1 cup yuzu juice or ponzu

6 tablespoons sugar or honey, plus 1 tablespoon

1 (3 to 4-inch) piece fresh ginger, cut into coins

3/4 cup rice vinegar

Pinch red pepper flakes

1/2 teaspoon salt plus extra salt and freshly ground black pepper

8 chicken thighs


For the fried rice:


1/4 cup peanut oil

3 cups cooked white rice

1/2 cup chopped green onions

2 teaspoons minced garlic

3 eggs

1 1/2 tablespoons soy sauce

2 tablespoons sesame oil

3 tablespoons finely chopped parsley leaves

2 cups stir-fry vegetables

1 tablespoon finely chopped parsley leaves





In a large bowl combine all of the ingredients apart from the chicken thighs. Whisk to combine. Add chicken thighs and toss to coat. Marinate for 15 minutes. Preheat a grill to medium-high heat, and place chicken thighs directly onto grill. Cook on each side for 4 to 6 minutes. Remove from grill and keep warm on a plate covered with foil. Serve with Chinese Fried Rice


For the Fried Rice:


Heat the oil in the wok. Toss in the rice until hot and golden. Stir in the green onions, garlic, eggs, soy sauce, sesame oil and parsley. Stir-fry for 2 minutes. Season with salt and pepper.

Yuzu and Mirin Marinated Grilled Chicken Thighs