Umami Chicken Marinade
A simple yet powerful Japanese-inspired marinade featuring shio koji and sake to tenderize chicken and infuse it with profound umami flavor. Perfect for grilling, pan-frying, or baking.
Ingredients
- 500 g boneless skin-on chicken thighs
- 1/4 cup shio koji
- 2 tablespoons sake cooking sake or drinking sake
- 1 tablespoon light soy sauce or tamari for gluten-free
- 1 tablespoon fresh ginger grated
- 1 teaspoon garlic grated (optional)
- 1 teaspoon sesame oil (optional)
Instructions
- In a medium bowl, combine the shio koji, sake, light soy sauce, grated ginger, grated garlic (if using), and sesame oil (if using). Mix well to form the marinade.
- Add the boneless, skin-on chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade.
- Cover the bowl and refrigerate for at least 30 minutes, or preferably 4-24 hours for maximum flavor and tenderness.
- When ready to cook, remove chicken from marinade and discard any excess liquid. Cook chicken by grilling, pan-frying, baking, or air-frying until it is cooked through and has a golden-brown exterior, reaching an internal temperature of 165°F (74°C).
- Serve the flavorful chicken immediately with your favorite sides, such as rice and steamed vegetables.
Notes
For best results, marinate chicken for at least 30 minutes, or up to 24 hours for deeper flavor. This marinade is versatile and works wonderfully with chicken thighs, breasts, or even wings. After marinating, the chicken can be grilled, pan-fried, baked, or air-fried until cooked through and golden brown. Adjust soy sauce to taste, considering shio koji already adds salinity.