Sake Lees Marinated Grilled Chicken

Sake Lees Marinated Grilled Chicken

Sake lees complement the natural flavor of chicken.

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to soak and cook in an oven is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)



100 g (3.5 oz.)



10 cm (4 in.)

1/5 tsp



  1. Cut the muscles in the chicken thigh. Stab the chicken thigh and breast with a fork in 5 to 6 for maximum flavor absorption, then sprinkle with a dash of salt.
  2. Mix (A) with the sake lees, then heat to boil off the alcohol.  (If using blocks of sake lees, break it apart into small pieces and soak with the mirin. Once it is soft, grind and then use.)
  3. Fully coat (1) with (2), then place in a sealed container and store in the refrigerator. Leave to marinate for up to 1 week. For long-term storage, wipe off the sake lees, then store these in a lidded container inside of a freezer.
  4. To eat, wipe off the sake lees, and grill both sides in a toaster oven or on a grill.  Be careful, as these tend to burn easily. Once cooked, cut into bite-size pieces and serve with carrot, cucumber and celery sticks.

Cooking Basics

Carrots - long stick cut

Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel the skin, then cut lengthwise into 1 cm (0.4 in.) width planks. Lastly, cut each plank lengthwise into 7 mm to 1 cm (0.3 to 0.4 in.) thick long sticks.

Celery - removing the strings

Strings in celery stalks are tough. Use a knife to pull the strings off starting from the lower half of the stalk. When slicing up thinly or diagonally, you do not need to remove these in advance as you will be cutting through the strings anyway.


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