Home Kitchen Grilled Miso Glazed Chicken

Grilled Miso Glazed Chicken is so incredibly unfussy and well-seasoned. Boneless skinless chicken thighs are coated in a miso glaze consisting of white miso paste, ghee, brown sugar, rice vinegar, sriracha, ginger and garlic. Once grilled serve with rice, slaw or tucked into a wrap or on top of a salad. Yields about 4 to 6 servings depending.

In a dinner rut? I’ve got you.

A regular here miso everything. Miso glazed Brussels sprouts? Yes. Miso dressing? Completely. And my most recent go-to? This grilled miso glazed chicken. White miso adds mild and sweet flavor that pairs well with the ginger and garlic. Rice vinegar for some acidity and brightness and there’s also some subtle heat from sriracha. I obsessed with this dish and love serving miso glazed grilled chicken with jasmine rice and some kind of crunchy and colorful slaw. However, they can easily be tucked into a wrap or added to a salad.

Such a simple recipe that has a ton of flavor.

To cook this Grilled Miso Glazed Chicken Gather:

• white miso paste – Lends a toasty, sweet and savory flavor.
• ghee – Adds a rich buttery flavor and withstands high temperature cooking.
• light brown sugar – Lends subtle sweetness and balances flavors.
• garlic paste – Use store-bought or freshly grated.
• ginger paste – Use store-bought or freshly grated.
• sriracha – Lends particularly subtle heat and flavor.
• rice vinegar – Adds flavor-packed tang.
• white pepper – Brighter, a little sharper and more herbaceous notes than regular black pepper.
• boneless skinless chicken thighs – Lends more flavor than white meat. Thigh meat is tender and moist without being overly fatty or oily.

Make The Glaze:

In a medium bowl, measure and add 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, place 1½ pounds of boneless skinless chicken thighs and about 2/3 of the miso marinade.

Toss well to coat. I like to wear nitrile gloves to genuinely work the paste/marinade onto the chicken. Let sit while you preheat the grill.

Reserve the remaining miso paste/marinade for brushing on chicken once grilled.

First dip some paper towel in oil (safe for high temp cooking) and grease grill grates.

Then Preheat Your Grill To 400°F TO 450°F.

Once your grill is hot, place chicken smooth-side down on to the hot grates. Close the lid and grill for 4 minutes.

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

Remove the grilled miso glazed chicken thighs and let rest for 5 minutes before serving.

You can serve this grilled miso chicken over rice with roasted broccoli or slaw (Worth keeping this one!) or tuck it into an asian-inspired wrap or top a salad. The options are endless!

Enjoy! And if you give this Grilled Miso Glazed Chicken recipe a try, let me know! Snap a photo and tag me on twitter or instagram!