Ingredients

Scale

1 ½ pounds boneless skinless chicken thighs (approximately 5-6 pieces)
½ cup mirin
¼ cup soy sauce
3 large cloves garlic, smashed
Oil spray

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Instructions

Combine the mirin, soy sauce, and garlic in a storage container and stir to combine. Add the chicken thighs and push down to submerge the chicken thighs.
Cover the chicken and refrigerate overnight or at least 4 hours.
Heat the broiler and set the oven shelf to the top rack.
Line a baking sheet with aluminum foil. Put the chicken on the baking sheet and spray lightly with oil.
Broil for 6 minutes or and then flip the chicken and cook for another 6-8 minutes until the chicken is cooked through and the temperature registers 165.
Transfer the chicken to a platter and serve immediately.

Notes

* I love the charred, grill-like flavor from the high broiler heat. The juices from the chicken will burn up from the sugar in the marinade but the chicken should come out with just a little charred edge. However, oven temperatures differ and if you see that the chicken is getting too dark for your liking, move the shelf down so it’s further away from the heat source.

*Leftover chicken is great on top of salads, mixed into fried rice, or just eaten cold!

Keywords: weeknight meals, asian chicken, family favorite, asian marinades, easy chicken