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One Skillet Japanese Chicken Thigh

One skillet Japanese Chicken Thighs-13

There are some weeks where I am sure my brain is going to cave inwards. This one was one of those. Having the kids on their Easter Holidays was a sweet and sour taste to me. Although hubby was here which of course gave me a breather.

Taking time to do things for myself then becomes more important. It is one way we can be mindful and compassionate to our own self and I had to do that. I took some time to go out to a women’s meeting. I read more. I did some colourings and I watched a few movies too. 

We also had some great time as a family, little trips to the shops and markets. One day the whole family went on a trip on the train because our car is broken and we also went for lunch to Wagamama.

I have felt a love for Japanese food lately. I like the simplicity and the mellow taste. That is why few days after our fancy Japanese lunch I went on making a whole Japanese feast for the family. I made a gorgeous Japanese fried rice which I have to do it again to share the recipe. I fried some okra and roasted some chicken thighs with Japanese soy sauce, Mirin and sesame oil. Oh my tummy! it was delicious. Simple, elegant and just gorgeous.

My friends I am no expert in Japanese cooking but I tell you these few ingredients really sing the song for me. 

One Skillet Japanese Chicken Thigh

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 6

One Skillet  Japanese Chicken Thigh


  • 6 Chicken thighs
  • 1 table spoon of sesame or olive oil
  • 2 table spoon of Mirin
  • 1 tea spoon of tamari or soy sauce
  • 3 cloves of garlic crushed
  • 2 inches of ginger crushed


  1. Preheat the oven at 180C
  2. Crush the ginger and garlic.
  3. Make a sauce using the oil, mirin, and tamari. Add the ginger and garlic paste then season with salt and pepper.
  4. Score the chicken thigh then one by one rub the ginger garlic marination on the chicken.
  5. Bring the skillet onto the hob and cook on high heat for 5 minutes. Making sure it is skin side down.
  6. After the skin looks brown put the skillet in the oven and cook for about 30-45 minutes depending on the size of the chicken.
  7. Serve on top of some Japanese fried rice.
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If you give this recipe a try or modify it, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture#everydaycookingwithmira on Instagram or Facebook so we can see what you come up with. Till then Keep Well!

One skillet Japanese Chicken Thighs-15

This Chicken recipe is also kid friendly. 

One skillet Japanese Chicken Thighs-1

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