Recipes

Shio Koji Chicken

Tender, juicy Japanese-style chicken thighs marinated with shio koji and baked until golden and savory.

Servings: 8
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients

  • 8 boneless, skin-on chicken thighs [about 1.5-2 lb / 680-900g]
  • 1 cup [240ml] shio koji
  • 1 Tbsp [15ml] soy sauce
  • freshly ground black pepper [to taste]

Notes

  • If you use bone-in, skin-on thighs, ask the butcher to remove the bones first.
  • Marinate for at least 30 minutes, or up to 3 hours, for the best flavor and texture.
  • Leftovers keep in the refrigerator for up to 4 days or in the freezer for 2-3 months.

Instructions

  1. In a small bowl, mix the shio koji and soy sauce together.

  2. Season both sides of the chicken thighs with black pepper.

  3. Coat the chicken with the shio koji mixture, cover, and refrigerate for at least 30 minutes or up to 3 hours.

  4. Preheat the oven to 350°F (180°C). Remove excess marinade from the chicken and arrange it on a parchment-lined baking sheet.

  5. Bake for about 25 minutes, until the chicken reaches 165°F (74°C) internally. Switch to broil for 3 to 5 minutes to brown the skin, then let it rest briefly before serving.