Shio Koji-Rubbed Grilled Chicken with Lemon-Herb

By AislePrompt Editorial · ·

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 drafted and published.

Authentic Japanese technique using fermented shio koji for tender, deeply savory chicken with bright citrus finish. This Japanese-inspired grilling recipe, ready in about 135 minutes, pairs chicken thighs, shio koji, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 120 min Cook: 15 min Serves 4 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 800g chicken thighs in a bowl and mix with 120g shio koji, ensuring even coating; cover and marinate in refrigerator for 12-24 hours to develop umami depth.
  2. Step 2: Preheat grill to medium-high (375°F/190°C), then pat chicken dry and brush with 2 tbsp olive oil, adding 1/2 tsp smoked paprika for color.
  3. Step 3: Grill chicken skin-side down for 8 minutes until golden, flip, and cook for 6-7 minutes more until internal temperature reaches 165°F (74°C), finishing with 30g chopped fresh dill and 1 thinly sliced lemon for brightness.

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