Yuzu and Mirin Marinated Grilled Chicken Thighs with Chinese Vegetable Fried Rice

Total Time:
50 min
15 min
15 min
20 min

4 servings

  • For the grilled chicken:
  • 2 cups rice wine
  • 1 cup sake
  • 1 cup soy sauce
  • 1 cup yuzu juice or ponzu
  • 6 tablespoons sugar or honey, plus 1 tablespoon
  • 1 (3 to 4-inch) piece fresh ginger, cut into coins
  • 3/4 cup rice vinegar
  • Pinch red pepper flakes
  • 1/2 teaspoon salt plus extra salt and freshly ground black pepper
  • 8 chicken thighs
  • For the fried rice:
  • 1/4 cup peanut oil
  • 3 cups cooked white rice
  • 1/2 cup chopped green onions
  • 2 teaspoons minced garlic
  • 3 eggs
  • 1 1/2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 3 tablespoons finely chopped parsley leaves
  • 2 cups stir-fry vegetables
  • 1 tablespoon finely chopped parsley leaves
  • For the grilled chicken:
For the grilled chicken:
  • In a large bowl combine all of the ingredients apart from the chicken thighs. Whisk to combine. Add chicken thighs and toss to coat. Marinate for 15 minutes. Preheat a grill to medium-high heat, and place chicken thighs directly onto grill. Cook on each side for 4 to 6 minutes. Remove from grill and keep warm on a plate covered with foil. Serve with Chinese Fried Rice.

For the Fried Rice:
  • Heat the oil in the wok. Toss in the rice until hot and golden. Stir in the green onions, garlic, eggs, soy sauce, sesame oil and parsley. Stir-fry for 2 minutes. Season with salt and pepper.

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