Ono Ono Chicken Thighs
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Ono Ono Chicken Thighs
Recipe Number: 1486946204
Contributor: Wayne Yoshida

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1/2 C Shoyu (Soy Sauce)
1/2 C Sugar
1 Tbsp Sake or Mirin
1 Tbsp Sesame oil
1 Tbsp Grated Ginger Root (to taste)
3 Cloves garlic chopped ( to taste)
Cooking Instructions
Put all ingredients into a mixing bowl and whisk around until the sugar dissolves. Taste the marinade and adjust to your liking. I always add more garlic and ginger. (I add ginger until it makes my mouth tingle.

Marinate the chicken parts overnight in a zip lock bag, or what-ever method you like.

Because of the oil and sugar in the marinade, it is best to use indirect grilling. Get the fire going, and when the temperature stabilizes, lay the chicken down, skin side up. No need to baste or turn the pieces.

Cook until done, until the chicken reaches an internal temperature of about 170 degrees.

I have not used any smoking wood chips when making this recipe. There are tons of flavors from the marinade, and the gentle oak smoke from the Royal Oak lump does not over-power the flavors.

Cook until the safety zone is reached, about 160 to 170 degrees F.

Adapted from "Still Many More of Our Favorite Recipes", Island of Maui, published by Maui Extension HomemakerCouncil, Second Edition, 1974. (Now out of print)
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