Never end up with burnt-on-the-outside, raw-on-the-inside chicken again. Although a marinade isn’t strictly mandatory, it’s an easy way to boost the flavor (and often, texture) of grilled chicken.
Eater LA on MSN
Binchotan Makes All the Difference at This Kushiyaki Omakase
The hatsu (chicken heart) skewer is a standout, with a deep, pleasant earthy flavor that doesn’t tread into gaminess. Of ...
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