Marinated Grilled Chicken (Printer-Friendly)
Juicy grilled chicken with an Asian marinade of togarashi, sesame oil, and spices, perfect for any cut.
# What You’ll Need to Cook:
→ Marinade
01 -
½ cup sesame oil
02 -
¼ cup rice vinegar
03 -
¼ cup soy sauce
04 -
2 tablespoons chili oil
05 -
2 tablespoons hot sauce
06 -
3 tablespoons Shichimi Togarashi seasoning
07 -
Salt and pepper, to taste
→ Chicken
08 -
3 pounds chicken wings, tips removed and separated (any cut of chicken can be used)
# Steps to Prepare:
01 -
Whisk together sesame oil, rice vinegar, soy sauce, chili oil, hot sauce, Shichimi Togarashi, salt, and pepper in a medium bowl until fully combined.
02 -
Place chicken wings in a sealed bag or bowl and pour marinade over them. Refrigerate for at least 1 hour or overnight for best flavor penetration, not exceeding 24 hours.
03 -
Prepare charcoal grill until medium-high heat is reached, ensuring even heat distribution and a smoky fire.
04 -
Place marinated chicken on the grill and cook, turning occasionally, until juices run clear and internal temperature reaches 165°F (74°C), about 20-25 minutes.
05 -
Remove chicken from grill and let rest for 5 minutes before serving to retain juices and flavor.
# Extra Cooking Tips:
01 -
Marinating opens chicken’s cell walls to absorb moisture and flavor, resulting in juicier, more aromatic meat.
02 -
Use approximately 1 cup of marinade per 2 pounds of chicken for full coverage.
03 -
Marinating less than 1 hour will impart some flavor; however, overnight marination yields best results.
04 -
Avoid marinating longer than 24 hours to prevent meat from becoming mealy.