Description
Japanese Yuzu Honey Glazed Chicken is a flavorful and tangy dish featuring tender grilled chicken thighs marinated in a vibrant blend of yuzu juice, honey, soy sauce, and aromatic garlic and ginger. Perfectly grilled and brushed with a thickened marinade glaze, this recipe offers a delightful balance of sweet, sour, and savory notes with a beautiful citrusy aroma.
Ingredients
Scale
Marinade and Chicken
- 2 pounds chicken thighs, boneless and skinless
- 1/4 cup yuzu juice (or substitute with a mix of lemon and lime juice)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
- 1 tablespoon sesame oil
For Garnish
- 2 green onions, sliced
- Sesame seeds
Instructions
- Prepare the marinade: In a large bowl, whisk together yuzu juice, honey, soy sauce, rice vinegar, minced garlic, grated ginger, black pepper, and sesame oil until well combined to create a flavorful marinade.
- Marinate the chicken: Add the boneless skinless chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours to enhance the flavor absorption.
- Preheat the grill: Heat your grill or a grill pan over medium-high heat to prepare for grilling the chicken evenly and safely.
- Remove chicken from marinade: Take the chicken out of the marinade, setting aside the marinade in a separate container for later use when making the glaze.
- Grill the chicken: Place the chicken on the preheated grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C), ensuring it is fully cooked and juicy.
- Prepare the glaze: While the chicken grills, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat, then reduce to a simmer and cook for about 5 minutes until the marinade thickens slightly, creating a glaze.
- Glaze the chicken: During the last few minutes of grilling, brush the thickened marinade evenly over the chicken to build a glossy, flavorful coating.
- Rest and serve: Remove the grilled chicken from the grill and let it rest for 5 minutes to allow juices to redistribute. Slice the chicken and garnish with sliced green onions and sesame seeds before serving.
Notes
- Yuzu juice can be substituted with a combination of fresh lemon and lime juice if unavailable.
- Marinate the chicken for longer (up to 2 hours) for deeper flavor infusion but avoid marinating overnight to prevent texture changes.
- Ensure the marinade is boiled thoroughly before using it as a glaze to eliminate any raw chicken bacteria.
- Use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F for safe consumption.
