FSFred's Secret Sauce
Shio Koji Chicken (塩麹チキン)
RECIPE / GENERAL

Shio Koji Chicken (塩麹チキン)

Unlock incredible umami with this Shio Koji Chicken. Marinated in a savory blend, then perfectly baked and broiled to achieve tender meat and wonderfully crispy, charred skin – a simple yet profoundly flavorful dish.

PREP
45 min
COOK
30 min
SERVES
4
PAIRING
Dry Riesling

INGREDIENTS

Units
4 serv
  • skin-on chicken thighs without bone8 pieces
  • shio koji2.4 dl
  • soy sauce1 msk
  • freshly ground black pepper0 to taste

METHOD

  1. 01Gather all the ingredients.
  2. 02Combine shio koji and soy sauce in a bowl or measuring cup.
  3. 03Season both sides of the chicken thighs with freshly ground black pepper.
  4. 04Pour the shio koji mixture and coat the chicken well on both sides. Cover and let it marinate in the refrigerator for 30 minutes (minimum) to 3 hours.
  5. 05Remove as much of the shio koji mixture as possible from the chicken and transfer to a baking sheet lined with parchment paper.
  6. 06If your oven doesn't come with a temperature probe, use a reliable meat thermometer. Insert the stem of the probe into the thickest part of the chicken, or in the center if it is even in thickness.
  7. 07Bake at 350 ºF (180 ºC) until the internal temperature of the chicken reaches 165 ºF (74 ºC), which takes roughly 25 minutes.
  8. 08When the internal temperature is close to 165 ºF (74 ºC), change the oven setting from Bake to Broil. Broil the chicken until the skin has a nice char, about 3-5 minutes (this depends on how far the chicken is from the heat source). Remove from the oven.
  9. 09Cut each chicken thigh into 4 pieces (if you are eating with chopsticks or prefer smaller portions) and serve immediately.