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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Grilled Miso Chicken

4.0

2 lbs chicken thighs (I used boneless with skin on - optional, use skinless if preferred)

2 tbsp white miso paste

2 tbsp chili crisp

2 tbsp avocado oil

4 tbsp rice vinegar

4 tbsp mirin

¼ cup honey

1 tbsp sesame oil

4 cloves garlic (minced)

1 inch fresh ginger (grated)

Prep the chicken: Remove the bones from the chicken thighs if needed. Keep the skin on for maximum flavor and crispiness, but skinless works too.
Make the marinade: In a large bowl, whisk together the miso paste, chili crisp, avocado oil, rice vinegar, mirin, honey, sesame oil, garlic, and ginger. Reserve about ¼ cup of the marinade for basting later.
Marinate: Add the chicken thighs to the marinade and toss until well coated. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.
Grill: Preheat your grill to medium heat (around 375–400°F). Grill the chicken for 5–7 minutes per side, or until nicely charred and cooked through (internal temp should hit 165°F).
Baste and finish: During the last couple of minutes, baste the chicken with the reserved marinade for extra flavor and caramelization.
Serve: Let it rest for 5 minutes before slicing. Serve with rice, noodles, or a crisp salad.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇯🇵Japanese

Occasions🍗Barbecue📆Everyday👨‍👩‍👧‍👦Family Gathering

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 19 weeks ago

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