INGREDIENTS:
- 1/2 cup (125ml) mirin
- 1/2 cup (125g) soy sauce
- One 2-inch (5cm) piece of fresh ginger, peeled and grated
- 2 pounds (900g) boneless chicken thighs (4-8 thighs, depending on size)
INSTRUCTIONS:
- Mix together the mirin, soy sauce, and ginger in a large zip-top freezer bag. Add the chicken thighs, force the air from the bag and seal it closed. Massage the chicken to distribute the marinade then refrigerate the chicken for 8 to 12 hours, flipping it over a few times to distribute the marinade.
- To cook the chicken, drain the chicken over a saucepan and set the pan over medium heat reduce the marinade it comes to a full boil, then reduce the heat and cook it longer, until it’s slightly boiled down.
- Heat a grill pan or cast-iron skillet over high heat and add the chicken thighs, skin side down, cooking off only the amount of thighs in the pan so they are not crowded – I did three at a time in mine.
- Sear the thighs for 2-3 minutes on each side, then cover, and cook for 6 minutes.Remove the cover, wipe the condensation off the underside of the cover with a kitchen towel, flip the thighs over, cover, and cook for another 6 minutes.
- Uncover the chicken and finish cooking them for about 3 minutes on each side, brushing and basting the chicken with the reserved marinade as you go, until the skin and meat have darkened.
- Remove from the pan and cook off the remaining chicken thighs the same way.
Source: David Lebovitz
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