Authentic Honjozo Sake-Glazed Chicken Thighs

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A Japanese-inspired dish featuring chicken thighs marinated in premium honjozo sake, mirin, and soy, then glazed to caramelized perfection with a hint of smokiness. This Japanese-inspired grilling recipe, ready in about 50 minutes, pairs chicken thighs, honjozo sake, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 15 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

800 g, skin-on, bone-in chicken thighs
150 ml honjozo sake
50 ml mirin
30 ml soy sauce
15 g sugar
1 tbsp sesame oil
2, minced garlic cloves
15 g, grated ginger
1 tbsp sesame seeds
2, thinly sliced green onions

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Instructions

Step 1: In a shallow dish, whisk together 150 ml honjozo sake, 50 ml mirin, 30 ml soy sauce, 15 g sugar, 1 tbsp sesame oil, 2 minced garlic cloves, and 15 g grated ginger until sugar dissolves; add chicken thighs, turning to coat evenly. Marinate for at least 30 minutes at room temperature.
Step 2: Heat a skillet over medium-high heat until hot. Remove chicken from marinade, shaking off excess, and place skin-side down in the skillet. Sear for 5 minutes without moving to develop a golden crust, then flip and cook for 3 more minutes.
Step 3: Pour remaining marinade into the skillet, bring to a simmer, and cook for 5-6 minutes, turning chicken occasionally, until sauce reduces to a glossy glaze that coats the back of a spoon and chicken reaches 165°F internal temperature.
Step 4: Transfer chicken to a plate, tent with foil, and let rest for 5 minutes. Simmer the sauce for 2 more minutes to thicken, then drizzle over chicken. Sprinkle with 1 tbsp sesame seeds and 2 thinly sliced green onions before serving.