Ingredients
Scale
- 2 lb chicken thighs, cut into 1-inch bite-sized pieces
- 4 tbsp Japanese BBQ sauce
- 1.5 tbsp soy sauce
- 1 tbsp sriracha
- 6 garlic cloves, minced
- 1/2 tbsp ginger
- 1/2 tsp toasted sesame oil
- 1/4 tsp red chili flakes
- Salt and pepper to taste
- For serving: toasted sesame seeds, minced green onions, Japanese BBQ sauce, yum yum sauce (optional)
Instructions
- In a bowl or resealable bag, mix soy sauce, sriracha, garlic, ginger, sesame oil, red chili flakes, salt, and pepper. Add chicken and coat evenly. Marinate for 2–3 hours in the refrigerator (up to 8 hours for deeper flavor).
- Preheat grill to medium heat (375–400°F). Prepare garnishes: toast sesame seeds, mince green onions, and have sauces ready.
- Grill chicken for 10–12 minutes, flipping every 2–3 minutes for even cooking. Brush Japanese BBQ sauce onto chicken in the last 2 minutes. Cook until internal temperature reaches 165°F.
- Transfer to a serving platter, sprinkle sesame seeds, scatter green onions, and serve with BBQ and yum yum sauces.
Notes
- Frequent flipping ensures bite-sized pieces cook evenly without drying out.
- Marinating longer enhances flavor and juiciness.
- Adjust sauce quantities to taste when serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: Japanese