Chicken Teppanyaki

By Kevin • 30 or Less, All, Poultry • 28 Dec 2014

Chicken Teppanyaki

To me, teppanyaki is beer-drinking food. It’s the sort of thing you’d find in a yakitori (something I really wish we had in Winnipeg). Of course, drinking Japanese beer with this dish would be entirely appropriate; just don’t make it one of the horrible macro-brews like Sapporo or Asahi. Something from Kiuchi Brewery would be fun and worthwhile seeking out.

Time: 30 minutes (plus marinating time)

Serves: 4


2 tablespoons miso paste
2 tablespoons mirin
1 tablespoon rice vinegar
1 teaspoon fresh ginger – grated
2 cloves garlic – finely chopped or grated
24 ounces boneless-skinless chicken thighs
1 tablespoon grapeseed or other neutral-tasting oil


In a small bowl, whisk together the miso, mirin, rice vinegar, ginger and garlic.

Open the chicken thighs, laying them flat between two pieces of plastic wrap. Flatten the to roughly the same thickness using a meat mallet or heavy frying pan. Cut the thighs in half lengthwise.

Toss the thighs in the miso mixture and marinade for at least on hour or up to overnight.

Preheat a grill on high.

Thread the thighs onto skewers, baste them with the oil and grill for three minutes on each side or until done.

Serve immediately.

Get the PDF and nutrition info

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