Miso grilled chicken

Miso-yaki chicken is so easy and flavorful. Boneless, skinless chicken thighs are coated with a miso sauce made from white miso, ghee, brown sugar, rice vinegar, Sriracha, ginger, and garlic. Once grilled, serve with rice, slaw, in a wrap, or on top of a salad. Makes about 4 to 6 servings, depending on the amount.

Are you stuck in a dinner rut? I understand.

I love everything about miso. Brussels sprouts pickled in miso? yes. Miso dressing? absolutely. And my new favorite? This is miso-yaki chicken. White miso has a mellow and sweet taste, and goes great with ginger and garlic. The rice vinegar adds sourness and brightness, and the Sriracha gives it a subtle spiciness. I’m obsessed with this recipe and love miso-crusted grilled chicken served with jasmine rice and crunchy, colorful coleslaw. However, it’s easy to stuff into wraps or add to salads.

It’s a very simple recipe, but full of flavor.

To make this miso-yaki chicken, you will need:

White miso paste – gives a savory, sweet and delicious flavor. Ghee – Adds a rich buttery flavor and withstands high-temperature cooking. Light brown sugar – adds a hint of sweetness and balances the flavors. Garlic paste – use store-bought or freshly grated. Ginger paste – Use store-bought or freshly grated. Sriracha – Gives a very subtle heat and flavor. Rice Vinegar – Adds a delicious sour taste. White Pepper – Brighter than regular black pepper, with a slightly sharper and more herbal aroma. Boneless skinless chicken thighs – More flavorful than white meat. The thigh meat is not too fatty and is soft and moist.

Make the glaze:

In a medium bowl, measure out 3 tablespoons white miso paste, 2 tablespoons light brown sugar, 2 tablespoons ghee, 2 teaspoons rice vinegar, 1 teaspoon Sriracha (more or less to taste), 1 teaspoon ginger paste (or freshly grated), 1 teaspoon garlic paste (or freshly grated), and 1/4 teaspoon white pepper.

Stir well to combine.

Prepare the chicken.

In a shallow bowl, add 1.5 pounds of boneless, skinless chicken thighs and about 2/3 of the miso marinade.

Mix well to coat. I like to wear nitrile gloves when actually applying the paste/marinade to the chicken. Let it sit while you preheat the grill.

Reserve the remaining miso or marinade to spread on the grilled chicken.

First, dip a paper towel in oil (safe for high-temperature cooking) and grease the grill grates.

Next, preheat your grill to 400°F to 450°F.

Once the grill is hot, place the chicken smooth side down on the hot grill. Close the lid and bake for 4 minutes.

Carefully flip and quickly brush the reserved miso mixture over the chicken. Close the lid and cook until cooked through, about 3 to 4 more minutes (depending on size). Repeat this step, brushing both sides of the chicken, and cook for an additional 2 minutes total, or until cooked through.

Remove the miso-grilled chicken thighs and let them rest for about 5 minutes before serving.

You can serve this grilled miso chicken over rice with roasted broccoli and slaw (I love this!), in an Asian wrap, or as a topping on a salad. The options are endless!

enjoy! If you try this miso-grilled chicken recipe, please let me know! Take a photo and tag me on Twitter or Instagram!