Bone-In Chicken Recipe for Local Gourmet Honetsuki-Dori from Kagawa Prefecture!

Ingredients

• 2 pieces Bone‑In Chicken Thighs (about 300 g each, skin on)
• 3 g Kosher Salt (0.5 % of total chicken weight; 2 g on meat side, 1 g on skin)
• 1 tsp Coarsely Ground Black Pepper (generously sprinkled on meat side)
• 2 cloves Fresh Garlic (grated; can substitute 1 tsp garlic powder)
• 2 tbsp Olive Oil (for pan‑frying; can use vegetable oil)
• 2 tbsp Soy Sauce (added to hot pan after cooking; can use tamari for gluten‑free)
• 1 piece Bamboo Skewer (for piercing the chicken; can use a fork)
• 1 sheet Plastic Wrap (to cover chicken while marinating)
• 4 leaves Cabbage Leaves (served as a fresh side)
• 6 pieces Cherry Tomatoes (served as a fresh side)

Instructions

1. Pat the chicken dry

   Use paper towels to remove any excess moisture from both sides of the chicken thighs.

   Time: PT1M

2. Pierce the chicken

   Insert a bamboo skewer into the meat side repeatedly, covering the entire surface. Flip and repeat on the skin side.

   Time: PT2M

3. Make incisions along the bone

   Using the tip of a knife, gently slide it back and forth at the joint gaps to make shallow cuts along both sides of the bones, keeping the skin intact.

   Time: PT2M

4. Calculate and apply salt

   Weigh the chicken (≈600 g). Multiply by 0.005 to get 3 g of salt. Rub about 2 g on the meat side, then flip and rub the remaining 1 g on the skin.

   Time: PT3M

5. Season with pepper and garlic

   Generously sprinkle coarsely ground black pepper over the meat side and spread the grated garlic into the incisions and gaps.

   Time: PT2M

6. Marinate overnight

   Place the seasoned chicken on a tray, cover tightly with plastic wrap, and refrigerate for at least 12 hours (overnight) to let flavors penetrate.

   Time: PT12H

7. Heat oil in pan

   Add 2 tbsp olive oil to a frying pan and heat over medium heat until shimmering.

   Time: PT2M

   Temperature: medium heat

8. Cook skin side low and covered

   Place the chicken skin side up in the pan, cover with a lid, and cook on low heat for 8 minutes, rotating the pan occasionally for even browning.

   Time: PT8M

   Temperature: low heat

9. Flip and finish cooking

   Turn the chicken over, re‑cover, and cook the meat side for about 10 minutes on low heat, checking browning halfway.

   Time: PT10M

   Temperature: low heat

10. Add soy‑sauce glaze

    Turn off the heat, drizzle 2 tbsp soy sauce into the hot pan, stir quickly, and spoon the resulting glaze over the chicken.

    Time: PT2M

11. Serve

    Transfer the chicken to a serving plate, arrange cabbage leaves and cherry tomatoes on the side, and drizzle any remaining pan sauce.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

22 g

Carbohydrates

2 g

Fat

15 g

Fiber

0 g