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This marinated grilled chicken recipe gives your typical chicken marinade an Asian spin, with Japanese togarashi spice, sesame oil, and more, perfect for any cut of chicken!
This post has been sponsored by Kingsford®. All thoughts and opinions are my own.
We’re well into Fall where I live, and that means colder temps, but that doesn’t mean I’ve put the grill away. No way! I love grilling all year long, especially with charcoal because it makes the meal all the more special.
Lucky for me, I’m working with Kingsford® Original Charcoal. What I love about Kingsford Charcoal is the smoky flavor you only get with great charcoal. Kingsford Charcoal gives grilling enthusiasts like me the smoky wood-fired flavor they crave.
I love grilling out in my backyard that overlooks a pond. It’s thawing out from an overnight freeze where the temps dropped into the teens. But with the afternoon sun warming things up again, I enjoy pulling out my small charcoal grill and firing it up.
It’s the perfect size for Patty and me, cooking for just the two of us. Today I’m making some grilled chicken wings, and you know how much of a wing fanatic I am. There are TWO SECRETS to making these wings the best they can be: Kingsford Charcoal for that smoky flavor, and an awesome grilled chicken marinade that puts the wings over the top.
There are many ways to marinate chicken, with so many possible flavor combinations. I’ll discuss a few of my favorite combinations in the Recipe Tips and Notes section, but for this recipe, I’m giving your typical grilled chicken marinade an Asian spin by incorporating Japanese ingredients, particularly the spice blend called Shichimi Togarashi, which is a popular Japanese seasoning blend made with 7 different spices.
It’s so good! I love the flavor combination of chili pepper, peppercorns, black and white sesame seeds, ginger, orange peel, and dried seaweed. I think you’re going to love it.
Let’s talk about how we make this recipe, shall we?
Marinated Grilled Chicken Ingredients
For the Chicken Marinade
- Sesame oil: 120 ml
- Rice vinegar: 60 ml
- Soy sauce: 60 ml
- Chili oil: 30 ml
- Hot sauce: 30 ml
- Shichimi Togarashi seasoning: 3 tablespoons
- Salt and pepper: to taste
For Grilling
- Chicken wings: 1.36 kg, separated, wing tips removed (any cut of chicken can be used)
How to Make Grilled Chicken with Marinade
- Prepare the Marinade:
- Whisk all marinade ingredients together in a medium bowl until combined.
- Marinate the Chicken:
- Place chicken in a sealed bag or bowl with marinade. Refrigerate at least 1 hour or overnight for best flavor, not exceeding 24 hours.
- Preheat the Grill:
- Heat charcoal grill to medium-high, ensuring even heat and smoky fire.
- Grill the Chicken:
- Cook chicken on grill, turning occasionally, until internal temperature reaches 165°F (74°C), about 20-25 minutes.
- Rest and Serve:
- Let chicken rest 5 minutes before serving to retain juices and flavor.
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Recipe Tips & Notes
These tips help you maximize flavor and tenderness with this marinade approach.
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Frequently Asked Questions
- → What makes this marinade unique?
The marinade uses Japanese Shichimi Togarashi, a blend of seven spices including chili pepper, sesame seeds, ginger, and dried seaweed, giving the chicken a complex, spicy Asian flavor.
- → How long should the chicken marinate?
For best flavor and tenderness, marinate at least 1 hour or preferably overnight, but avoid marinating longer than 24 hours to prevent texture changes.
- → Can I use this marinade for any chicken cut?
Yes, this marinade works well with wings, thighs, breasts, or drumsticks, adapting easily to your preferred chicken parts.
- → What grilling method is recommended?
Grilling over charcoal enhances the smoky flavor and complements the marinade’s spices, but a gas grill or grill pan can also be used.
- → How does marinating improve chicken?
Marinating opens the chicken’s cell walls, allowing moisture and flavors to penetrate, resulting in juicier and more flavorful grilled chicken.