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  • ½ cup Water 

  • 4 tablespoons Mirin
  • ½ cup Soy sauce
  • 1 Tablespoon Dark sesame oil
  • 2/3 cup C&H® Tubinado Sugar
  • 2 teaspoons Garlic, finely minced
  • 1 teaspoon Ground ginger
  • ½ teaspoon Onion powder
  • ¼ teaspoon Crushed red pepper
  • 1 large Scallion, thinly sliced
  • 2 pounds Boneless chicken thighs

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Prep Time: 20 minutes / Marinating Time/Cook Time: at least 4 hours or overnight/ 25-30 minutes / Yields: 4-6 servings
Step 1

In a small saucepan, over medium high heat, whisk all ingredients together, except the scallion and the chicken. Heat until marinade comes to a boil; then, cool to room temperature. Stir in scallion. 

Step 2

Place chicken thighs in a large bowl then add half of the marinade. Save the rest of the marinade to pour over the chicken after grilling. Cover and place in the refrigerator for at least 4 hours or overnight. 

Step 3

Preheat the grill to medium heat. Grill the chicken for 7-8 minutes per side until the internal temperature registers 175°F. Discard marinade. Remove from heat and place on a serving platter. Allow the chicken to rest for 5 minutes. Brush remaining marinade on top of the chicken and serve immediately. 

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