Name: Grilled Miso Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1.5 pounds (680g) boneless, skinless chicken thighs; 3 tablespoons white miso paste; 2 tablespoons mirin (sweet rice wine); 2 tablespoons sake (or dry white wine); 1 tablespoon soy sauce; 2 tablespoons honey; 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 tablespoon vegetable oil; 2 green onions, thinly sliced for garnish; 1 tablespoon toasted sesame seeds for garnish

Instructions

Prepare the marinade

In a medium bowl, whisk together the miso paste, mirin, sake, soy sauce, honey, minced garlic, grated ginger, and vegetable oil until smooth. Reserve about 3 tablespoons of the marinade for basting during grilling.
Marinate the chicken

Place the chicken thighs in a large resealable plastic bag and pour the remaining marinade over them. Seal the bag, removing as much air as possible, and massage the marinade into the chicken. Refrigerate for at least 2 hours, preferably overnight, turning occasionally.
Prepare the grill

Preheat your grill to medium-high heat (around 375-400°F or 190-205°C). Oil the grates well to prevent sticking. If using a charcoal grill, set up for indirect grilling with coals on one side.
Grill the chicken

Remove the chicken from the marinade, letting excess drip off. Place the chicken on the grill and cook for 5-6 minutes per side, basting occasionally with the reserved marinade. Chicken is done when it reaches an internal temperature of 165°F (74°C) and has nice grill marks.
Rest and serve

Transfer the grilled chicken to a clean plate and let rest for 5 minutes to allow the juices to redistribute. Slice the chicken against the grain into strips if desired. Sprinkle with sliced green onions and toasted sesame seeds before serving.

Grilled Miso Chicken

Ingredients

Instructions

Nutritional Information