Ingredients
Equipment
Method
- In a medium bowl, whisk together the ketchup, soy sauce, brown sugar, mirin (or sherry), grated ginger, minced garlic, rice vinegar, sesame oil, sriracha (if using), and black pepper until the brown sugar is fully dissolved.1 cup ketchup, 1/2 cup soy sauce, 1/3 cup packed brown sugar, 1/4 cup mirin, 2 tablespoons grated fresh ginger, 2 tablespoons minced garlic, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sriracha, 1 pinch black pepper
- Place the chicken pieces in a large resealable bag or a shallow dish. Pour about ¾ of the marinade over the chicken, ensuring each piece is well-coated. Reserve the remaining ¼ of the marinade for basting later. Seal the bag or cover the dish and refrigerate for at least 30 minutes. For the most intense flavor, marinate for 2-4 hours, or even overnight.2.5 - 3 lbs bone-in, skin-on chicken pieces
- Preheat your grill to medium-high heat (around 375-400°F or 190-200°C). If using a charcoal grill, arrange the coals for direct heat.
- Remove the chicken from the marinade, discarding any excess marinade that was in the bag or dish. Place the chicken pieces on the preheated grill grates, skin-side down first if possible.
- Grill the chicken for about 10-15 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). During the last 5-10 minutes of cooking, baste the chicken generously with the reserved marinade. Flip and baste one more time to ensure even coating.
- Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes before serving. Garnish with sliced green onions and toasted sesame seeds, if desired.sliced green onions, toasted sesame seeds
Notes
Refrigerated leftovers will stay fresh for up to 3-4 days. For longer storage, freeze for 2-3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in a skillet.