Binchotan Charcoal Grilled Chicken With Yuzu Recipe

Cooking Directions

• STEP 1.In a bowl, combine soy sauce, mirin, sake, and yuzu juice to make the marinade.
• STEP 2.Place the chicken pieces in a ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
• STEP 3.Preheat a charcoal grill to medium-high heat. Remove the chicken from the marinade and let any excess marinade drip off.
• STEP 4.Grill the chicken over the charcoal, turning occasionally, until it is cooked through and has a nice charred exterior, about 10-12 minutes per side.
• STEP 5.Remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with fresh yuzu zest and serve with a side of steamed rice or a salad.

Cooking Tips

• Make sure to use high-quality chicken for the best flavor and texture.
• If you don't have access to yuzu juice, you can substitute it with a combination of lemon and lime juice.
• To achieve the perfect charred exterior, make sure the charcoal is evenly heated before grilling the chicken.
• For added flavor, you can brush the chicken with the marinade while grilling.
• Serve the grilled chicken with a squeeze of fresh yuzu juice for an extra burst of citrus flavor.

Storage and Serving

• Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the chicken, place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the grilled chicken with steamed rice, a side of vegetables, and a drizzle of yuzu sauce for a complete and flavorful meal.
• Garnish with fresh herbs, such as cilantro or green onions, for added freshness and visual appeal.