Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, grilled shio koji chicken. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Grilled Shio Koji Chicken is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Grilled Shio Koji Chicken is something that I’ve loved my entire life.
Instructions Put chicken on a plate or sheet pan and brush shio-koji all over the skin. You can also loosen the skin around the neck and thighs and brush/rub shio-koji under the skin. Combine shio koji and soy sauce in a bowl or measuring cup. Season both sides of the chicken thighs with freshly ground black pepper.
To begin with this particular recipe, we have to first prepare a few components. You can have grilled shio koji chicken using 3 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Grilled Shio Koji Chicken:
- Prepare 2 chicken thigh
- Prepare 2 tbsp shio koji
- Prepare 2 tsp olive oil
You'll be surprised at the flavor and juiciness it brings. And then put it in a plastic bag and push the meat softly by hand like massage. Shio-koji is a fermented seasoning just like soy sauce and miso, which makes marinated meat easy to burn. Pat the chicken dry with paper towel and remove any pieces of offal from the cavity.
Steps to make Grilled Shio Koji Chicken:
- Remove excess fat from the chicken and pound to even out the thickness.
- Massage it well with shio koji and olive oil. Marinate in the refrigerator for 30-60 minutes.
- Shio Koji burns easily, so place a baking paper on your pan and grill the chicken on mid heat till cooked.
Shio-koji is a fermented seasoning just like soy sauce and miso, which makes marinated meat easy to burn. Pat the chicken dry with paper towel and remove any pieces of offal from the cavity. Rub the shio-koji all over the bird, as well as gently tucking some under the skin on the breasts and legs without tearing the skin. Transfer to a large container and cover loosely. Pat the chicken dry using some kitchen roll.
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