Go Back

Simple Hibachi Chicken Thighs

A delightful recipe for flavorful hibachi-style chicken thighs, marinated in a savory blend of soy sauce, garlic, and spices, grilled to perfection and served with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Marinade
  • 6 tbsp soy sauce (preferably low sodium) for a healthier option
  • 3 tbsp brown sugar (light or dark)
  • 3 tbsp freshly minced garlic
  • 1 tbsp freshly grated ginger
  • 1 tbsp sesame oil adds a lovely nuttiness
  • 1 tbsp butter (unsalted) best for flavor
  • 1/2 tsp salt adjust based on your taste
Main Ingredients
  • 2 lb chicken thighs, cut into 1-inch chunks always tender
  • 2 red peppers, cut into 1-inch pieces
  • 1 zucchini, sliced into ½-inch thick half-moons
  • 1 red onion, cut into 1-inch chunks
  • 0.5 cup mayonnaise for the sauce
  • 2.5 tsp sriracha adjust for spice
  • 0.75 tsp Dijon mustard
  • 0.75 tsp sesame oil
  • 1 tbsp canola oil for greasing the grill
  • 4 skewers (wooden or metal) soak wooden ones if grilling
  • white rice to serve
  • scallions, thinly sliced on the bias for garnish
  • Shichimi togarashi as a finishing touch

Method
 

Preparation
  1. Mince garlic and grate ginger: Fresh aromatics are key to delivering flavor in this dish.
  2. Cut chicken thighs, red peppers, zucchini, and red onion into desired sizes: Aim for consistent sizes to ensure even cooking.
  3. In a bowl, whisk soy sauce, brown sugar, garlic, ginger, and sesame oil to make the marinade: This creates that rich, savory base you’ll crave.
  4. Reserve 3 tbsp of marinade for the vegetables: You’ll brush this on later for extra flavor.
  5. Marinate chicken in the remaining marinade for 30 minutes: This step infuses the chicken with all those gorgeous flavors.
Grilling
  1. Thread vegetables onto skewers, brush with reserved marinade, and sprinkle with salt.
  2. Melt butter and mix with remaining marinade, adding salt.
  3. In another bowl, mix mayonnaise, sriracha, Dijon mustard, and sesame oil for sauce: Set this aside.
  4. Preheat grill to 400-450°F and oil grates.
  5. Grill marinated chicken and vegetable skewers for 12-15 minutes, basting frequently with the butter marinade.
  6. Ensure chicken reaches internal temperature of 170°F: This is crucial for safe eating.
  7. Let chicken rest for 5 minutes, then serve on rice with drizzled sriracha mayo, garnished with scallions and shichimi togarashi.

Notes

Quality: Always choose fresh, high-quality ingredients for the best results. You can replace chicken thighs with chicken breasts, but the flavor and moisture may vary. Leftovers can stay in the fridge for up to 3 days in an airtight container. You can marinate the chicken a day in advance for deeper flavor.