Ingredients:

The amounts stated here are not critical. The marinade is in excess and it's effectiveness is due mostly to the amount of fat on the chicken under the skin. There is no control over this other than the quality of the chicken. There will be a different flavour of the leg compared to the breast because of the encasement of the meat with skin and fat of the leg.
  • 2 tablespoons light soy sauce (usukuchi shoyu)
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 2 tablespoons light miso
  • 2 green onions, crushed and slivered
  • 1 teaspoon minced ginger
  • 1 garlic clove, minced
  • 8 boned chicken thighs, skin intact or a mix of thighs and breast still adhering to the rib cage.
  • 1 tablespoon seven-spice powder (optional)

Note: Although the meat on the bone generally leads to a longer cooking time and a considerable amount of extra effort, the advantage in this recipe is that it retains the moisture and consequent succulent flavour of the chicken. The meat is easily removed from the ribs before or during eating if preferred.

Method:
  1. Mix soy sauce, sake mirin, miso, green onions, ginger and garlic in a  dish or resealable container. Coat chicken with mixture. (Marinading in a ziplock bag is a great way to marinade meats as it allows you to invert and easily manipulate the meat so that it gets a great covering or immersion in the sauce but  the meat may contain cut edges of bone which may perforate the bag and cause a leakage particularly in your fridge. This can be contained if you place the bag on a plate or in another dish.)
  2. Marinate 1 hour or refrigerate overnight, turning several times.
  3. Preheat a  charcoal grill. Shake marinade off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes or until golden brown. Turn and grill the second side to the same extent and done inside or checked with a probe thermometer (highly recommended).
  4. When chicken is cooked, sprinkle with sesame seeds and spice mixture.