Yuzu Grilled Chicken (Toriniku no Yuan-yaki)
Yuzu Grilled Chicken (Toriniku no Yuan-yaki)
Ingredients
- 4 boneless, skin-on chicken thighs
- 2 yuzu, halved, 1/2 for juice, 1 1/2 for slices
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
Instructions
- 1
Pat the chicken thighs dry with paper towels. Score the skin side of each chicken thigh a few times to help render fat and absorb flavor, being careful not to cut through the meat.
⏱️ 3 min
- 2
Juice one half of a yuzu into a medium bowl. Slice the remaining 1 1/2 yuzu into thin rounds; set aside for later use.
⏱️ 2 min
- 3
To the bowl with yuzu juice, add the soy sauce, mirin, and sake. Whisk until well combined to create the marinade.
⏱️ 1 min
- 4
Place the chicken thighs in a shallow dish or a resealable bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Add a few slices of the reserved yuzu to the marinade. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 5
Preheat your air fryer to 375°F (190°C). If using an oven, preheat to 400°F (200°C).
⏱️ 5 min•🌡️ 375
- 6
Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Place the chicken skin-side up in the air fryer basket or on a baking sheet lined with parchment paper (if using an oven). Arrange a few fresh yuzu slices on top of each chicken thigh.
⏱️ 2 min
- 7
Air fry for 15-20 minutes, or bake in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown. Flip halfway through if needed for even cooking and browning.
⏱️ 20 min•🌡️ 375
- 8
Once cooked, remove the chicken from the air fryer or oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring tender and moist chicken.
⏱️ 5 min
- 9
Slice the chicken into desired portions and serve immediately, garnished with fresh yuzu slices if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Yuzu Grilled Chicken (Toriniku no Yuan-yaki)
Ingredients
- 4 boneless, skin-on chicken thighs
- 2 yuzu, halved, 1/2 for juice, 1 1/2 for slices
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
Instructions
- 1
Pat the chicken thighs dry with paper towels. Score the skin side of each chicken thigh a few times to help render fat and absorb flavor, being careful not to cut through the meat.
⏱️ 3 min - 2
Juice one half of a yuzu into a medium bowl. Slice the remaining 1 1/2 yuzu into thin rounds; set aside for later use.
⏱️ 2 min - 3
To the bowl with yuzu juice, add the soy sauce, mirin, and sake. Whisk until well combined to create the marinade.
⏱️ 1 min - 4
Place the chicken thighs in a shallow dish or a resealable bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Add a few slices of the reserved yuzu to the marinade. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 5
Preheat your air fryer to 375°F (190°C). If using an oven, preheat to 400°F (200°C).
⏱️ 5 min•🌡️ 375 - 6
Remove the chicken from the marinade, allowing any excess to drip off. Discard the used marinade. Place the chicken skin-side up in the air fryer basket or on a baking sheet lined with parchment paper (if using an oven). Arrange a few fresh yuzu slices on top of each chicken thigh.
⏱️ 2 min - 7
Air fry for 15-20 minutes, or bake in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown. Flip halfway through if needed for even cooking and browning.
⏱️ 20 min•🌡️ 375 - 8
Once cooked, remove the chicken from the air fryer or oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring tender and moist chicken.
⏱️ 5 min - 9
Slice the chicken into desired portions and serve immediately, garnished with fresh yuzu slices if desired.
⏱️ 2 min