Grilled Chicken Thighs

Struggling to keep your grilled chicken juicy and packed with flavour? We’ve all been there! The solution? It’s all in the technique, the tare, and the power of cooking over charcoal. That smoky depth from charcoal brings a whole new level of flavour! 😏

I’m grilling up juicy chicken thighs on my @BigGreenEggau, skin-on for crispy perfection. Spray the chicken with sake and a generous amount of salt while grilling to keep it moist; I use the chicken bones to simmer a rich tare sauce, dunking the skewers in it just before they’re done for that caramelised, umami-packed finish.

- Sarah Todd

Method

1. Make the Tare: In a saucepan, simmer the soy sauce, mirin, sake, sugar, garlic, ginger, chicken bones, and green onion ends for 30 minutes. Strain and stir in sesame oil.
2. Skewer the Chicken: Season the deboned chicken thighs generously—alternate chicken pieces with the white spring onion chunks on skewers.
3. Grill & Spray: Fire up the Big Green Egg with charcoal. Grill the chicken skin-side down, spraying with sake to keep it juicy. Flip, spray again, and cook until almost done.
4. Dunk & Caramelise: Just before the chicken is fully cooked, dunk the skew and finish off the grill.

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A post shared by SARAH TODD (@sarahtodd)