Unlock the secret to perfect chicken with this unforgettable Jidori chicken recipe. What makes it so special? The combination of unbelievably crispy skin and impossibly juicy meat, all coated in a magical savory-sweet glaze. This dish delivers a gourmet experience with surprisingly simple steps, creating a flavor masterpiece you’ll crave again and again.
Ingredients For Jidori chicken recipe
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive or avocado oil
- 1 tsp each: garlic powder, onion powder, smoked paprika, dried thyme, dried rosemary
- Salt and pepper to taste
For the Sauce:
- 3 tbsp soy sauce (or tamari)
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, grated
Optional Garnish:
- Chopped parsley or cilantro
- Sesame seeds
- Lemon wedges
Instructions
Step 1 In a bowl, whisk together all the ingredients for the sauce. Pour it over the chicken in a dish or bag and let it marinate in the fridge for at least 30 minutes.
Step 2 Take the chicken out (but save the marinade!) and pat the skin completely dry with paper towels. This is the big secret for crispy skin! Season the dry chicken all over with your spice blend.
Step 3 Heat a little oil in a skillet over medium-high heat. Place the chicken skin-side down and let it sear without moving for 4-5 minutes until it’s golden and beautifully crisp.
Step 4 Flip the chicken and cook for another 4-5 minutes. Pour in the saved marinade, let it bubble, and spoon the sauce over the chicken as it simmers and thickens.
Step 5 Transfer the chicken to a plate and let it rest for 5 minutes before you serve it. My only warning is don’t skip this step—it’s what makes the chicken extra juicy!
Finally! How to Eat Jidori Chicken:
After its little spa rest, slice it up, or just serve the thighs whole like the glorious things they are. Shower with parsley or cilantro if you’re using it, sprinkle those sesame seeds, and DO NOT forget a big squeeze of fresh lemon juice right over the top before it hits the table. That brightness just wakes everything up! Serve it with fluffy rice to soak up every last drop of sauce. Or roast some veggies alongside. Or honestly? Just eat it standing over the counter. It’s that good.
Okay, GO! Make this chicken! You absolutely deserve it. That first bite when you get the crispy skin and the juicy meat that sticky-sweet-savory sauce… it’s just pure unadulterated joy. Let me know how it goes! I’m excited for you!
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Jidori chicken recipe
This Jidori chicken recipe delivers incredibly crispy skin and juicy meat in a magical savory-sweet glaze. A simple, unforgettable weeknight meal!
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp each: garlic powder, onion powder, smoked paprika, dried thyme, dried rosemary
- Salt and pepper
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Instructions
- mix all the sauce stuff in a bowl. put the chicken in a dish pour the sauce all over it and stick it in the fridge for 30 minutes.
- take the chicken out but keep that extra marinade. now pat the chicken skin totally dry with paper towels this is the real secret to crispy skin. season the dry chicken with all the spices salt and pepper.
- get a skillet hot with some olive oil. put the chicken in skin-side down and just let it sizzle dont move it for like 4-5 minutes until its super crispy and golden.
- flip it over cook the other side for 4-5 minutes. turn the heat down and pour in the marinade you saved. let it bubble and get thick spooning it over the chicken.
- when the chicken is done let it rest on a plate for 5 minutes before you cut it. all the juices will stay inside making it so good.
Notes
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 200Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 42mgSodium 792mgCarbohydrates 12gFiber 1gSugar 9gProtein 9g