Crisp-Skinned Chicken Thighs with 1-1-1 Sauce

Ingredients

• 4 skin-on, boneless chicken thighs (If using bone-in thighs, remove the bones and trim away cartilage; pat the skin dry before cooking.)
• 0.5 cup soy sauce (Preferably Japanese shoyu.)
• 0.5 cup sake (Use equal volume to the soy sauce and mirin.)
• 0.5 cup mirin (Use equal volume to the soy sauce and sake.)
• 3 cloves garlic (Smashed or thinly sliced.)
• 1 inch piece fresh ginger (Thinly sliced or lightly crushed.)
• 3 dried shiitake mushrooms (Add to the sauce for extra umami; reserve after straining for rice, tofu, or noodles.)
• 0.25 tsp yuzu kosho (A tiny amount is sufficient; use more only to taste.)
• 1 tsp neutral cooking oil (For lightly oiling the broiler pan or rack if needed.)

Steps

1. 1

   Position an oven rack in the lower part of the oven, several inches below the broiler element. Heat the broiler to high. Line a broiler-safe rimmed baking sheet with foil and fit it with a rack if available; lightly oil the rack to reduce sticking.

2. 2

   In a small saucepan, combine the soy sauce, sake, mirin, garlic, ginger, and dried shiitakes. Bring the mixture to a simmer over medium heat.

3. 3

   Simmer the sauce gently until it is fragrant and only slightly thickened, about 10 to 15 minutes. Do not reduce it until syrupy or glaze-like, since it will continue to concentrate under the broiler.

4. 4

   Strain the tare into a heatproof bowl or measuring cup, pressing lightly on the solids. Reserve the cooked shiitakes for serving with rice, tofu, or noodles.

5. 5

   Pat the chicken thighs thoroughly dry, especially the skin. Arrange them skin-side up on the prepared broiler rack, leaving space between pieces. Brush or spoon a thin coating of the tare over the chicken.

6. 6

   Broil the chicken on the lower oven rack until the skin begins to render and brown, about 15 to 20 minutes. Watch carefully and move the pan if the skin darkens too quickly.

7. 7

   Brush the chicken with additional tare and continue broiling until the skin is deeply browned, crackling crisp, and the thickest part of the meat reaches 165°F (74°C), about 5 to 10 minutes more. If necessary, turn the pan for even browning.

8. 8

   Transfer the chicken to a cutting board and let it rest for about 5 minutes. Stir the yuzu kosho into the remaining tare, then taste and add only a small additional amount if desired.

9. 9

   Slice the chicken and serve with the yuzu-kosho tare spooned over or alongside it. Garnish with the reserved shiitakes if desired.

Notes

The source notes that the tare should be only slightly thickened, not over-reduced. If yuzu kosho is unavailable, an ersatz version can be made with finely chopped pickled jalapeños and lemon zest. Reserved shiitakes make a flavorful topping for steamed rice or tofu and can also be added to noodle dishes. The quantities above are reconstructed estimates because the accessible source excerpt does not include the paywalled ingredient list or full method.

Nutrition per serving

• main
• Japanese-inspired
• broiled
• chicken
• crispy skin
• savory-sweet
• high-protein
• gluten-free adaptable