Salt Koji Chicken with Spiced Baked Plantains

If you’re looking for a unique way to elevate your chicken dinner, this salt koji chicken recipe is packed with flavor, simple to prepare, and pairs beautifully with caramelized baked plantains. Salt koji, a Japanese fermented seasoning, works wonders as a natural tenderizer and flavor enhancer—making chicken extra juicy and savory.

Combined with a warming blend of spices like cumin, turmeric, and cinnamon, this dish balances savory, sweet, and earthy flavors. Served alongside rice, it’s a complete meal that feels both comforting and adventurous.

Why Try Salt Koji Chicken?

• Incredible flavor – salt koji deepens umami and brings out natural sweetness.

• Tender and juicy – the fermentation process keeps chicken moist during baking.

• Global inspiration – a fusion of Japanese salt koji and Caribbean-inspired plantains.

• Weeknight-friendly – simple ingredients, big results.

Ingredients (2 Servings)

• 2–4 skin-on chicken thighs

• 3 Tbsp salt koji

• 2 ripe plantains

• 1 tsp + 2 Tbsp softened ghee (divided)

Spice Blend (adjust to taste):

• ½ tsp garlic powder

• ½ tsp ginger powder

• ⅛ tsp cinnamon

• ½ tsp cumin

• ½ tsp coriander powder

• ½ tsp turmeric powder

• Paprika and cayenne to taste

To serve: Jasmine or wild rice

How to Make Salt Koji Chicken with Plantains

1. Marinate the chicken

   • Mix spices, 1 tsp ghee, and salt koji into a paste.

   • Coat chicken thighs evenly. Let sit for 45 minutes to 1.5 hours for maximum flavor.

2. Preheat the oven

   • Set to 375°F (190°C).

3. Prepare the plantains

   • Peel and slice into ½–¾ inch rounds.

   • Toss in softened ghee and sprinkle lightly with salt.

4. Bake everything together

   • Roast the chicken for about 40 minutes, until golden brown and fully cooked.

   • Add plantain slices after 15 minutes of baking. Flip once so both sides caramelize.

5. Serve and enjoy

   • Pair the spiced salt koji chicken with baked plantains and fluffy rice.