Kombu Tea Grilled Chicken Thigh

1. 1

   Pierce the skin of the chicken with a fork or knife.

2. 2

   Sprinkle with kombu tea evenly on both sides of the chicken, about 1 teaspoon per chicken thigh.

3. 3

   Brown the skin side of the chicken first over high heat until golden brown.

4. 4

   Sprinkle some pepper on the meat just before flipping over.

5. 5

   Then brown the other side until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.