This togarashi grilled chicken is bold, smoky, and packed with Japanese flavor, made with sesame oil, soy sauce, and spicy shichimi togarashi seasoning. It’s an easy marinade that works with any cut of chicken and delivers big flavor on the grill.
If you’re looking to shake up your grilled chicken routine, this togarashi chicken is a fantastic place to start. It brings a bold Japanese twist with savory soy, nutty sesame oil, and a punch of chili heat from shichimi togarashi. Simple ingredients, huge flavor.
Why You'll Love This Recipe
- Big, bold flavor from Japanese shichimi togarashi spice
- Easy marinade with pantry-friendly ingredients
- Versatile - works with wings, thighs, breasts, or drumsticks
- Great for grilling, but also works in the oven or air fryer
I’ve grilled a lot of chicken in my long life, and this is a great way to mix things up. Togarashi adds a unique flavor and heat you don’t get from typical chili powders, and it pairs wonderfully with smoky grilled chicken. If you love bold, spicy flavors, this one hits the spot.
What is Togarashi?
Shichimi Togarashi is a Japanese spice blend made with chili peppers, sesame seeds, citrus peel, and other aromatic ingredients. It adds a balanced heat with layers of savory, nutty, and slightly citrusy flavor.
It’s commonly used as a finishing spice, but it also works beautifully in marinades like this one.
Key Ingredients
For the Chicken Marinade
- Sesame oil. Adds rich, nutty flavor.
- Soy sauce. Brings saltiness and umami.
- Rice vinegar. For brightness and balance.
- Chili oil. For richness and heat.
- Hot sauce. Adds tang and extra spicy heat.
- Shichimi togarashi. The star ingredient and big flavor.
- Chicken. Works with any cut (wings, thighs, breasts, etc.) I'm using chicken wings today.
The full ingredients list with measurements is in the recipe card at the bottom.
How to Make Togarashi Grilled Chicken
NOTE: Charcoal grilling adds a smoky layer that really complements the bold flavors of togarashi and sesame. That said, this recipe works perfectly on a gas grill, in the oven, or even in the air fryer, so use what you have.
Whisk all of your ingredients together in a medium-sized bowl until well combined.
Add chicken and toss to fully coat.
Marinate at least 1 hour, preferably overnight for best flavor. Check out my popular grilled chicken marinade recipe as well for a different spin.
Remove from marinade and discard excess.
Grill over medium heat until cooked through (165°F internal temperature).
Recipe Tips & Notes
- Benefits of Marinating Chicken. A good marinade helps open the cell walls of the chicken, which lets more water enter and remain during cooking. This will give you juicier, more flavorful chicken.
- How Much Chicken Marinade Should I Use? For two pounds of chicken, 1 cup of chicken marinade will be enough to cover your chicken.
- How Long Should I Marinate Chicken? You’ll get good flavor in an hour, but overnight marinating really lets the togarashi and soy penetrate the chicken. Don't marinate for more than 1 day, however, as the chicken can become mealy.
- Works with Any Cut. Wings are great, but thighs and drumsticks stay especially juicy on the grill.
- Watch the Heat. Because of the oil and sugars, this marinade can char quickly. Grill over medium heat and turn as needed.
How to Make It Spicy
- Add extra chili oil like rayu (Japanese chili oil) or hot sauce
- Sprinkle more togarashi before serving
- Mix in gochugaru or crushed red pepper
- Finish with a drizzle of spicy chili crisp
- Add sliced hot chilies to the marinade, which will permeate the chicken
Variations
- Soy-Ginger Version. Add fresh grated ginger and garlic for more depth.
- Miso Togarashi Chicken. Whisk in a spoonful of white miso for extra umami.
- Citrus Version. Add fresh lime or yuzu juice to brighten everything up.
Serving Ideas
These togarashi wings are bold and savory with a touch of heat, so I like pairing them with simple, cooling, or crunchy sides.
Serve them with:
- Steamed white rice or sticky rice to soak up the flavors
- Crisp Sichuanese cucumber salad or cucumber chow chow
- Shredded cabbage or slaw with a light sesame dressing
- Creamy potato salad for extra comfort
- Grilled vegetables like zucchini or peppers
For dipping, try:
- Homemade ponzu sauce for a citrusy kick
- Spicy mayo (mayo and sriracha or chili paste)
- Creamy tahini sauce or yum yum sauce
- Soy sauce with a splash of rice vinegar, or try my easy gyoza sauce recipe
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid drying it out.
More Chicken Marinades to Try
- Grilled Chicken Marinade. This is one of my favorites for any cut of chicken that's going on the grill, or however else you want to prepare it. It always results in delicious, perfect chicken.
- Teriyaki Marinade. This marinade adds a touch of sweet heat to your chicken that you will love.
- Jerk Chicken Marinade. Bring the fiery flavors of the Caribbean with my jerk marinade, perfect for spicy food lovers, so loaded with flavor. You'll also love my Peri Peri Chicken recipe, with a wonderful fiery sauce.
Try Some of My Other Popular Chicken Wing Recipes
- Jalapeno-Cheddar Chicken Wings
- Grilled Lemon-Pepper Chicken Wings
- Grilled Jerk Chicken Wings
- Grilled Ghost Pepper Chicken Wings
- Sticky Habanero Glazed Chicken Wings
- Grilled Chicken Wings with Alabama White BBQ Sauce
- Honey-Sriracha Chicken Wings
- Garlic Parmesan Wings
- Get More Spicy Chicken Wing Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share it! Thanks! — Mike H.
Togarashi Grilled Chicken Recipe
Ingredients
ASIAN CHICKEN MARINADE
- ½ cup sesame oil
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 tablespoons chili oil
- 2 tablespoons hot sauce
- 3 tablespoons shichimi togarashi seasoning
- Salt and pepper to taste
FOR GRILLING
- 3 pounds chicken wings separated, wing tips removed (you can use any cut of chicken for this marinade)
Instructions
FOR THE MARINADE
- Whisk all of your ingredients together in a medium-sized bowl until well combines.
- Marinate your chicken in a baggie or a large bowl, sealed, at least 1 hour in the refrigerator, or overnight for more flavor penetration. 24 hours is great for a chicken marinade.
FOR CHARCOAL GRILLING
- Open the bottom vent of your grill.
- Stack your charcoal briquets in a pyramid on the bottom grill grate. Add lighter fluid (per the product directions) or use a chimney starter.
- Light the charcoal. Leave the grill uncovered. Burn until the flames die out and the burning charcoal begins to ash over.
- Spread the briquets in a single layer when they are covered in ash.
- Remove the chicken wings from the marinade and discard the marinade. Grill the chicken wings for 20 minutes, turning once halfway through. Keep an eye on them so the skins do not burn. The wings are done when they measure 165 degrees F internally.
Notes
Nutrition Information
FAQs
Can I bake this instead of grilling?
Yes, bake at 400°F until the chicken reaches 165°F internal temperature.
Where can I find togarashi?
Most grocery stores carry it in the spice aisle, or you can find it at Asian markets.
Can I use this as a general marinade?
Absolutely, but it really shines when you lean into the Japanese flavor profile.
NOTE: This post was updated on 4/9/26 to include new information, including FAQs. The recipe was not changed.
Dan says
The Japanese Inspired Marinade is possibly the best chicken I have had. I used Japanese Seven Spice from the supermarket in lieu of togarashi on boneless skinless breasts. I will be using it again soon.
Michael Hultquist - Chili Pepper Madness says
Outstanding, Dan! I'm glad you enjoyed it. I really love the flavor on this one. Great for wings!