Grilled or Broiled Chicken, Japanese Style
Instructions:
If you like that slightly sweet, soy-saucy crunch of grilled
Japanese food, this recipe is for you.
1/4 cup soy sauce
2 tablespoons sake or dry white wine
2 tablespoons mirin (or 1 tablespoon honey mixed
with 1 tablespoon water)
3 scallions, roughly chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 whole chicken, 3 to 4 pounds, trimmed of excess
fat and cut into 8 pieces, or any combination of
parts
Neutral oil, like grapeseed or corn, for brushing
Lemon wedges for garnish
MAKES: 4 servings
TIME: 45 minutes, plus time to marinate
- Mix everything together except the oil and lemon wedges in a large baking dish or heavy plastic bag. Cover and refrigerate for at least 2 hours and as long as overnight, turning occasionally.
- When you’re ready to cook, heat a charcoal or gas grill or the broiler to moderate heat and put the rack about 6 inches from the heat source. If grilling, keep part of the grill cool for indirect cooking.
- To grill: Start the chicken skin side up on the cool side of the grill, brushing it with some oil. After some of the fat has been rendered, turn the chicken; if it flares up, move it to an even cooler part of the fire or turn it so the skin side is up again.
- When the skin has lost its raw look and most of the fat has been rendered, after about 20 minutes, it’s safe to move the chicken directly over the fire.
- Cook until both sides are nicely browned and the flesh is firm and cooked through (to check for doneness, cut into a piece close to the bone; the juices should run clear), 5 to 10 minutes longer.
- To broil: Start with the skin side down and broil, making sure the bird does not burn, until it’s nearly done, about 15 minutes, then turn and cook until done, 5 to 10 minutes longer.
- Serve hot, warm, or at room temperature, with the lemon wedges.