Barbeque Chicken
Gather your camp companions for a barbecue! Come together around the Takibi Fire & Grill or fire up the Double BBQ Box to make this Tare Barbecue Chicken recipe. Each succulent bite is full of flavor with a smokey finish.
- 2-3 lbs of bone in skin on chicken thighs
- Salt and pepper to taste
- ½ cup sake
- ½ cup mirin
- 1 cup soy sauce
- 50 grams white or brown sugar
- Minced green onion, ginger, and garlic, if desired
| Ingredients | Method | Gear |
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For Tare: Combine the sake and mirin, bring to a boil, and simmer on medium heat for approximately 20 minutes to evaporate the alcohol. Add sugar and soy sauce and stir to combine. For more flavor, add green onions, garlic, and ginger and boil for another 20 minutes. For chicken: Lightly oil your grill net or cooking surface. Pat the chicken with paper towels to remove any moisture. Lightly season the chicken thighs with salt and pepper. Over low heat, cook seasoned chicken thighs, turning every two minutes to avoid scorching, approximately 16-18 minutes. Lightly brush tare on the chicken, turning every 60-90 seconds and reapplying until desired tenderness, another 10-12 minutes. |
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Serves
4 people
COOK TIME
35 minutes
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For Tare:
Combine the sake and mirin, bring to a boil, and simmer on medium heat for approximately 20 minutes to evaporate the alcohol.
Add sugar and soy sauce and stir to combine.
For more flavor, add green onions, garlic, and ginger and boil for another 20 minutes.
For chicken:
Lightly oil your grill net or cooking surface.
Pat the chicken with paper towels to remove any moisture.
Lightly season the chicken thighs with salt and pepper.
Over low heat, cook seasoned chicken thighs, turning every two minutes to avoid scorching, approximately 16-18 minutes.
Lightly brush tare on the chicken, turning every 60-90 seconds and reapplying until desired tenderness, another 10-12 minutes.
