Shio Koji Chicken
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
25 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
8 chicken
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Calories
273 kcal
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Course
Main Course
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Cuisine
Japanese
Shio Koji Chicken
Description
In this recipe, boneless, skin-on chicken thighs are marinated with shio koji, a fermented rice seasoning known for its ability to tenderize meat and impart umami-rich flavor. The marinade also includes soy sauce for additional savoriness and black pepper for mild spice. Marination lasts at least 30 minutes and can be extended up to 3 hours for deeper flavor infusion.
After marinating, the chicken is baked at 350ºF until it reaches a safe internal temperature of 165ºF, ensuring juicy, tender meat. The baking process is carefully described with temperature adjustments for convection ovens and an option to use a probe thermometer for accurate doneness.
This baked Shio Koji Chicken serves well as a main dish accompanied by rice or vegetables. The method highlights the natural sweetness of the chicken enhanced by the shio koji, producing a tender texture not achievable with traditional marinades alone.
Ingredients
- 8 pieces chicken thighs or use bone-in, skin-on chicken thighs and ask the butcher to remove the bones, boneless, skin-on
- 1 cup shio koji
- 1 Tbsp soy sauce
- black pepper freshly ground
Instructions
- Gather all the ingredients.
To Marinate
- Combine 1 cup shio koji and 1 Tbsp soy sauce in a bowl or measuring cup.
- Season both sides of 8 pieces boneless, skin-on chicken thighs with freshly ground black pepper.
- Pour the shio koji mixture on the chicken pieces and coat them well on both sides. Cover and let it marinate in the refrigerator for 30 minutes (minimum) or up to 3 hours.
To Bake
- Preheat the oven to 350ºF (180ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Remove the shio koji as much as possible and transfer to a baking sheet lined with parchment paper.
- If your oven doesn‘t come with a temperature probe, you can use a ThermoWorks Chef Alarm. Insert the stem of the probe into the thickest part of the chicken, or in the center of the chicken if it is even in thickness.
- Bake at 350ºF (180ºC) until the internal temperature of the chicken reaches to 165ºF (74ºC), roughly 25 minutes.
- Once the chicken is cooked through, change the oven setting from Bake to Broil. Broil the chicken until the skin has nice char, about 3–5 minutes (depends on how far the chicken is from the heat source). Remove from the oven.
- Cut each chicken thigh into 4 pieces (if you eat with chopsticks) and serve immediately.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 4 days and in the freezer for 2–3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8chicken
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 657mg | 27% |
| Potassium | 232mg | 5% |
| Sugar | 4g | 8% |
| Vitamin A | 88IU | 2% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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