Salt-Grilled Chicken Breasts

Tori Niku No Shio Yaki

Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

This is a simple, succulent chicken dish that adapts itself easily to both Western and Japanese menus. Serve it with rice or potatoes, assorted pickles or a tossed green salad, and maybe a braised vegetable on the side.


  • 4 small boned chicken breast halves, each weighing about ¼ pound
  • 1 tablespoon saké (rice wine)
  • ½ tablespoon salt
  • ½ lemon, cut into wedges


Sprinkle the chicken breasts with rice wine and let them stand for a few minutes. Preheat your broiler or grilling unit to high. Now sprinkle the breasts with salt and place them on a net or rack so that the skin faces the source of heat and is about 2–2½ inches from it. (Skewering the breasts first will help to prevent shrinkage.) Broil or grill the chicken for 3–4 minutes. If the skin is only barely colored, continue to grill for another 7–8 minutes. Or, if the skin looks slightly charred, lower the heat and cook for another 5 minutes. Turn the chicken breasts over and continue to cook for 3–4 minutes. The chicken should be cooked through but still very juicy. Serve warm or cold with lemon wedges.