Keep the top rack of your oven about 7 inches from the broiler and again heat the broiler. Use the aluminum foil and line up the rimmed baking sheet with it.

Create the ½-inch slits chicken thighs on the meaty side; the slits should be about 2 inches apart. Drizzle up some salt upon the meat, use ginger juice and oil, and then rub it upon everything. Spread out chicken thighs with skin side down in the baking sheet.

Keep broiling the thighs until they get browned significantly, for at least 3 minutes. Afterward, begin basting by using the shoyu tare. Allow the chicken browning for some extra time, and afterward, baste it again, repeat the same process for 2-minute intervals. Allow it to cook for 8 to 9 minutes, cook it on the meat side before you flip the chicken.

Flip the chicken once, so it has the skin-side up. Baste the chicken thighs again with shoyu tare and broil the chicken to the point the skin of the chicken is browned and crisp. When the chicken is thoroughly cooked, it no longer remains pink. Don't turn the chicken again and again, or the skin of the chicken will become bland as it will lose some crispiness. Take out the chicken from the oven and allow the chicken to rest for at least 3 to 5 minutes; make a slice in it in the crosswise direction; the cut should be 1 inch thick and serve.