Yuzu and Mirin Marinated Grilled Chicken Thighs with Chinese Vegetable Fried Rice

• 2 cups rice wine
• 1 cup sake
• 1 cup soy sauce
• 1 cup yuzu juice or ponzu
• 6 tablespoons sugar or honey, plus 1 tablespoon
• 1 (3 to 4-inch) piece fresh ginger, cut into coins
• 3/4 cup rice vinegar
• Pinch red pepper flakes
• 1/2 teaspoon salt plus extra salt and freshly ground black pepper
• 8 chicken thighs
• 1/4 cup peanut oil
• 3 cups cooked white rice
• 1/2 cup chopped green onions
• 2 teaspoons minced garlic
• 3 eggs
• 1 1/2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 3 tablespoons finely chopped parsley leaves
• 2 cups stir-fry vegetables
• 1 tablespoon finely chopped parsley leaves

1. In a large bowl combine all of the ingredients apart from the chicken thighs.
2. Whisk to combine.
3. Add chicken thighs and toss to coat.
4. Marinate for 15 minutes.
5. Preheat a grill to medium-high heat, and place chicken thighs directly onto grill.
6. Cook on each side for 4 to 6 minutes.
7. Remove from grill and keep warm on a plate covered with foil.
8. Serve with Chinese Fried Rice.
9. Heat the oil in the wok.
10. Toss in the rice until hot and golden.
11. Stir in the green onions, garlic, eggs, soy sauce, sesame oil and parsley.
12. Stir-fry for 2 minutes.
13. Season with salt and pepper.

rice wine, sake, soy sauce, yuzu juice, sugar, fresh ginger, rice vinegar, red pepper, salt, chicken, peanut oil, white rice, green onions, garlic, eggs, soy sauce, sesame oil, parsley leaves, stirfry vegetables, parsley leaves

Taken from www.foodnetwork.com/recipes/emeril-lagasse/yuzu-and-mirin-marinated-grilled-chicken-thighs-with-chinese-vegetable-fried-rice-recipe.html (may not work)