Japanese Grilled Chicken

Japanese Grilled Chicken

Juicy chicken seasoned in delicious soy sauce.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1 250-300g (8.8-10.5 oz) piece

2 leaves

desired amount


1 clove


  1. Mix all the ingredients from (A) in a tightly sealable container forming the sauce.
  2. Poke the chicken a few times, then place in the tightly sealable container with the seasoning. Shake and massage well, then place in the refrigerator. Leave to marinate anywhere from 2 hours up to 1/2 day.
  3. Place the chicken on a grill, skin facing down. Apply some of the ginger strips. Evenly grill both sides for a total of about 12 minutes.
  4. Tear apart the cabbage into edible pieces. Boil for 2 minutes, then place in cold water. Do the same for the chrysanthemum, then drain, dry and mix together with the cabbage.
  5. Cut the chicken into edible size pieces and arrange on a plate. Garnish with (4).

Cooking Basics

Cabbage - bite-size pieces

Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.

Chicken thigh meat - poking holes with a fork

Skin shrinks when cooked. Use a fork to poke holes in the skin to prevent shrinkage and to further permeate the flavors of seasonings.


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