Shio Koji Chicken on a oval plate.

Shio Koji Chicken

Course: Main Course
Cuisine: Japanese
Keyword: chicken, shio koji
Prep Time: 5 minutes
Cook Time: 25 minutes
Marinating Time: 30 minutes
Servings: 8 chicken thighs
Author: Nami

With Shio Koji, a natural seasoning used in Japanese cooking, you can make EASY & DELICIOUS Shio Koji Chicken in no time with just 4 ingredients!



  • 8 pieces skin-on chicken thighs without bone (See Notes for where I get them)
  • 1 cup shio koji (240 ml)
  • 1 Tbsp soy sauce
  • Freshly ground black pepper


  1. Gather all the ingredients.

    Shio Koji Chicken Ingredients
  2. Combine shio koji and soy sauce in a bowl or measuring cup.

    Shio Koji Chicken 1
  3. Season both sides of the chicken thighs with freshly ground black pepper.

    Shio Koji Chicken 2
  4. Pour the shio koji mixture and coat the chicken well on both sides. Cover and let it marinate in the refrigerator for 30 minutes (minimum) to 3 hours.

    Shio Koji Chicken 3
  5. Remove the shio koji as much as possible and transfer to a baking sheet lined with parchment paper.

    Shio Koji Chicken 4
  6. If your oven doesn't come with the temperature probe, you can use a ThermoWorks Chef Alarm. Insert the stem of the probe into the thickest part of the chicken, or in the center of the chicken if it is even in thickness.

    Shio Koji Chicken 5
  7. Bake at 350 ºF (180 ºC) until the internal temperature of the chicken reaches to 165 ºF (74 ºC), roughly 25 minutes.

    Shio Koji Chicken 6
  8. When the internal temperature is close to 165 ºF (74 ºC), change the oven setting from Bake to Broil. Broil the chicken until the skin has nice char, about 3-5 minutes (depends on how far the chicken is from the heat source). Remove from the oven.

    Shio Koji Chicken 7
  9. Cut the chicken thigh into 4 pieces (if you eat with chopsticks) and serve immediately.

    Shio Koji Chicken 8

Recipe Notes

Boneless, skin-on thighs: We can get this type of chicken very easily in Japan (or Japanese grocery stores in your country) as we need them for Karaage and other recipes. However, here in the US, you can only find boneless skinless thighs or bone-in skin-on thighs. What I do is to buy bone-in, skin-on thighs and ask the butcher to remove bones. You save time on removing bones yourself and they may ask you if you want to keep the bones to make soup stock etc. 


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.