Grilled Chicken with Miso Glaze

Grilled Miso Glazed Chicken is simple, fast and packed with flavor. Boneless, skinless chicken thighs are brushed with a glossy miso glaze made from white miso paste, ghee, light brown sugar, rice vinegar, sriracha, ginger and garlic. The chicken is grilled until caramelized and juicy, then served over rice, with a crunchy slaw, tucked into a wrap or scattered over a salad. This recipe makes about 4 servings, depending on portion size.

Beat the dinner rut with miso

White miso lends a mild, subtly sweet umami that pairs perfectly with fresh ginger and garlic. Rice vinegar adds brightness, while a touch of sriracha gives a gentle heat. I often serve this grilled miso chicken with jasmine rice and a crunchy, colorful slaw, but it’s equally good in sandwiches, wraps or on top of a hearty salad. The glaze is forgiving and quick to make, so this is an ideal weeknight grilling option.

This is a straightforward recipe with big flavor and minimal fuss.

Ingredients

• 3 tablespoons white miso paste – provides savory, slightly sweet umami.
• 2 tablespoons ghee – brings richness and stands up to high heat.
• 2 tablespoons light brown sugar – balances the savory miso with gentle sweetness.
• 1 teaspoon ginger paste (or freshly grated) – adds warm, aromatic brightness.
• 1 teaspoon garlic paste (or freshly grated) – for savory depth.
• 1 teaspoon sriracha – adjust to taste for mild heat.
• 2 teaspoons rice vinegar – adds acidity and lift.
• 1/4 teaspoon ground white pepper – offers a cleaner, slightly sharper pepper note.
• 1½ pounds boneless, skinless chicken thighs – thighs stay tender and juicy on the grill.

Make the glaze

In a medium bowl combine the miso paste, light brown sugar, ghee, rice vinegar, sriracha, ginger paste, garlic paste and white pepper. Whisk or stir until smooth and evenly combined. Reserve about one third of the glaze to brush on the chicken while grilling; use the remaining glaze to marinate the chicken.

Prepare the chicken

Place the chicken thighs in a shallow bowl or dish and toss with about two thirds of the miso glaze so each piece is well coated. If you prefer, wear disposable gloves to rub the marinade evenly over the meat. Let the chicken sit briefly while you prepare the grill and oil the grates.

Reserve the remaining glaze for brushing the chicken on the grill.

Dip a wad of paper towel in a high-temperature oil and use tongs to grease the grill grates lightly. This helps prevent sticking and encourages even caramelization.

Preheat the grill

Preheat your grill to between 400°F and 450°F (about medium-high). When the grates are hot, place the chicken smooth-side down and close the lid. Grill for about 4 minutes to develop a good sear.

Flip the chicken, quickly brush with the reserved glaze and close the lid. Grill another 3 to 4 minutes, depending on the thickness, then flip and brush again if needed. Continue grilling just until the chicken is fully cooked through and nicely caramelized, about 2 more minutes after the final brush. Internal temperature should reach 165°F.

Transfer the chicken to a plate and let it rest for 5 minutes before slicing or serving. Resting helps the juices redistribute and keeps the meat tender and moist.

Serving suggestions

Serve the miso glazed chicken over steamed rice with a simple slaw or roasted vegetables for a balanced plate. It also makes a flavorful filling for wraps, bowls or salads. Garnish with sliced scallions, sesame seeds or a squeeze of lime if you like.

Enjoy! If you try this Grilled Miso Glazed Chicken, take a photo and share it with friends and family — it’s a crowd-pleaser.