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Simple Hibachi Chicken Thighs

A flavorful homemade version of hibachi chicken thighs that brings a delightful blend of savory and sweet flavors, perfect for family dinners or casual get-togethers.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 425
Ingredients Method Notes

Ingredients
  

Marinade and Chicken
  • 6 tbsp soy sauce Use low-sodium for a healthier option
  • 3 tbsp brown sugar Light or dark works well; dark gives a richer flavor
  • 3 tbsp garlic, freshly minced Change this amount according to your garlic love
  • 1 tbsp ginger, freshly grated Use a zester for the best texture
  • 1 tbsp sesame oil Adds a delightful nutty flavor
  • 2 lb chicken thighs, cut into 1-inch chunks Use boneless for ease
  • 1/2 tsp salt Adjust based on your preference
Vegetables
  • 2 pieces red peppers, cut into 1-inch pieces
  • 1 piece zucchini, sliced into 1/2-inch thick half-moons
  • 1 piece red onion, cut into 1-inch chunks
  • 4 pieces skewers Use metal or soak wooden skewers in water for 30 minutes to prevent burning
Butter Sauce
  • 2 tbsp butter Use room temperature for easy mixing
  • 1 tbsp canola oil For greasing skewers
Sriracha Mayo
  • 0.5 cup mayonnaise Substitute with Greek yogurt for a healthier twist
  • 2.5 tsp sriracha Adjust to your spice tolerance
  • 0.75 tsp dijon mustard Adds a slight tang
  • 0.75 tsp sesame oil Enhances the flavor further
For Serving
  • 1 cup white rice Serve it as a bed for the chicken
  • 1 bunch scallions, thinly sliced on the bias They add a nice freshness
  • to taste shichimi togarashi For an exotic finishing touch

Method
 

Preparation
  1. Mince the garlic and grate the ginger. Cut the chicken thighs into 1-inch chunks and set aside. Dice the red peppers, slice the zucchini, and cut the red onion.
  2. In a bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Reserve 3 tbsp of the marinade for the vegetables.
  3. Place the chicken in a resealable bag or bowl with the remaining marinade, ensuring it’s covered. Let it marinate for 30 minutes at room temperature.
  4. Thread the vegetables onto skewers, brush them with the reserved marinade, and sprinkle with salt.
  5. Melt the butter in a small saucepan or microwave, mixing it with the remaining marinade and adding 1/2 tsp of salt.
  6. In a bowl, whisk together the mayo, sriracha, dijon mustard, and sesame oil until smooth.
Grilling
  1. Preheat the grill to 400-450°F (medium-high heat) and oil the grates to prevent sticking.
  2. Place the chicken and vegetable skewers on the grill. Grill for 12-15 minutes, turning occasionally, and basting frequently with the butter sauce until cooked through.
  3. Ensure the chicken reaches an internal temperature of 170°F using a meat thermometer.
Serving
  1. Remove the skewers from the grill and let the chicken rest for 5 minutes. Serve on a bed of white rice, drizzling over the spicy sriracha mayo, and garnishing with scallions and shichimi togarashi.

Notes

For an irresistible char, don’t overcrowd the skewers—give your chicken and veggies room to breathe. Store leftovers in an airtight container in the fridge for up to 3 days.