Japanese cuisine · Meat & Kebab

Sumibiyaki Jidori

Chicken thigh pieces grilled over charcoal, seasoned only with salt and sansho, served with yuzu kosho.

Ingredients · for 4 servings

• 800 g chicken thighs
• 2 tsp coarse sea salt
• 1 tsp sansho pepper (or substitute Sichuan pepper)
• 1 tbsp sake
• 2 tsp yuzu kosho (or substitute chili paste with lemon zest)
• 1 lemon
• 1 bunch spring onions
• 1 tbsp sesame oil

Instructions

1. Bone the chicken thighs yourself or have the butcher do it, cut into pieces about 5 cm with the skin on and prick the skin several times so it doesn't puff up while grilling.
2. Mix the pieces with the sake and sesame oil, let rest at room temperature for 20 min. and sprinkle with the coarse sea salt only right before grilling.
3. Light the charcoal grill and let the coals burn through until covered with a fine gray ash layer - open flames will burn the skin.
4. Place the pieces skin-side down and grill for 6-8 min., pulling them briefly to the side if the fat flares up, until the skin is golden brown and crisp.
5. Turn and cook for another 5-6 min., until no more pink juice runs out when cut into, then let rest on a board for 3 min.
6. Dust with sansho pepper, sprinkle with spring onion rings and serve hot with yuzu kosho and lemon wedges.