Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 2 tablespoons of finely minced preserved lemon, 3 tablespoons of sake, 2 tablespoons of mirin, 2 tablespoons of soy sauce, and 1 tablespoon of freshly grated ginger to create the marinade.

2. 2

   Add 600 grams of boneless, skin-on chicken thighs to the marinade, ensuring each piece is fully coated, then cover and refrigerate for at least 30 minutes to 1 hour.

3. 3

   Preheat a grill to medium-high heat, then lightly oil the grates with 1 teaspoon of sesame oil to prevent sticking.

4. 4

   Remove the chicken from the marinade, letting excess drip off, and place the chicken thighs skin-side down on the hot grill.

5. 5

   Grill the chicken for 6-8 minutes per side, flipping once, until the skin is crispy and caramelized and the internal temperature reaches 165°F (74°C).

6. 6

   Transfer the grilled chicken thighs to a cutting board and let them rest for 5 minutes before slicing them into thick strips.

7. 7

   Arrange the sliced chicken on a serving plate, garnish generously with 8 julienned fresh shiso leaves and 2 thinly sliced scallions, then serve immediately.