Finished in the oven! Shinko-Yaki Style Chicken Thighs
Finished in the oven!Shinko-Yaki Style Chicken Thighs
4.6
(80 reviews)Time
"Shinko-yaki" is a soul food from Asahikawa, Hokkaido: a seasoned, bone-in half chicken from a young bird, simply grilled over charcoal or similar heat. This version uses chicken thighs and is adapted OISHY-style so you can easily make it at home.
Calories
316kcal
Carbs
11.9g
Fat
17.8g
Protein
21.9g
Net Carbs
11.9g
Sodium
943.2mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 4 servings ]
- boneless chicken thigh2 (500 g)
- salt and pepperto taste
☆ Seasonings
- grated ginger¼ teaspoon
- grated garlic¼ teaspoon
- sugar1 ½ tablespoons
- mirin3 tablespoons
- soy sauce3 tablespoons
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Prick several holes in the skin of the chicken with a fork, then season both sides with salt and pepper.
Note:
If the chicken is wet, pat it dry first.
2
Put the ingredients marked with ☆ into a plastic bag and mix. Add the chicken, rub in the marinade, press out the air, and seal the bag. Let it rest in the refrigerator for at least 1 hour.
Note:
Preheat the oven to 400°F (200°C) before baking.
3
Line a baking sheet with parchment paper. Drain the chicken and place it skin-side up on the sheet. Bake in the preheated 400°F (200°C) oven for 10 minutes. Take the chicken out briefly and brush it with half of the remaining marinade from the bag. Bake for another 10 minutes, brush with the marinade again, and bake for 10 more minutes, for a total of about 30 minutes.
Note:
Reserve the marinade used for the chicken.
