Shio koji is one of those ferments that quietly transforms whatever it touches, and chicken thighs left to soak in it overnight come out grilled with a tenderness that regular marinades can't reach. Give it the time it needs and the payoff is worth the wait. If you like marinated grilled proteins, our yogurt marinated lamb skewers take a different cultured route, and grilled chicken and fennel skewers is a good next stop for the grill. For more chicken with bold, briny flavor, see our chicken with olives and preserved lemon.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- ⅓ cup shio koji paste
- 2 tbsp mirin
- 1 tbsp grated garlic
- 1 tbsp grated ginger
- 1 tbsp neutral oil
- 2 scallions, thinly sliced
- 1 tsp toasted sesame seeds
- Lime wedges, for serving
Instructions
- In a large bowl, combine shio koji, mirin, garlic, and ginger. Add chicken thighs and coat thoroughly.
- Cover and refrigerate for at least 8 hours, or up to 24 hours, turning once.
- Preheat a grill or grill pan to medium-high and brush with oil. Scrape excess marinade from the chicken to prevent burning.
- Grill the chicken for 6-7 minutes per side, until nicely charred and cooked through to 165°F internal temperature.
- Rest for 5 minutes, slice, and garnish with scallions, sesame seeds, and lime wedges.
Nutrition Facts (per serving)
| Calories | 320 |
| Total fat | 15g |
| Total carbohydrates | 6g |
| Dietary fiber | 0g |
| Protein | 38g |
| Sodium | 510mg |
Why This Is Good for Your Gut
Koji, made by inoculating rice or barley with Aspergillus oryzae, produces a dense array of enzymes during fermentation that pre-digest proteins into peptides and free amino acids, easing the workload on your own digestive enzymes. The process also generates glutamic acid and small organic acids that support a more favorable environment for beneficial gut microbes.
Marinades rarely earn an overnight commitment, but this one does.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
