I cannot lie, I have a fascination with all things miso, both sweet and savory. In this preparation, the miso really comes through, so if you are part of my cheerleading team, MAKE IT! Sooner rather than later…
MISO-HONEY GRILLED CHICKEN THIGHS
(adapted from The New York Times)
4 tablespoons white miso
4 tablespoons mild honey
4 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons chili crisp
2 tablespoons canola oil
2 tablespoons water
8 boneless, skinless chicken thighs
Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, chili crisp sauce -garlic sauce, oil and water. Reserve a little bit of the marinade for serving.
Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for 30 minutes.
Grill the chicken for about 15 minutes, turning the pieces halfway through the cooking time. Serve with the reserved marinade. Adjust seasoning if needed, but remember miso is very salty so you should not need to add additional salt.
ENJOY!
to print the recipe, click here
Comments: This one goes into our regular rotation for sure, I love the flavor and the way the honey gives that amazing color to the meat as it grills. We enjoyed it with asparagus and air-fried cauliflower, and leftovers were still delicious next day, which is a real bonus. We love our leftovers…
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Bewitching Kitchen 
Oh yes please bigtime !!! I also love miso unconditionally but have to do a spot of shopping as am out of white and only have tan and dark . . , a little too heavy on the flavour methinks! Love that you have made it boneless thighs and shall copy the accompaniments
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Eha, I agree with you. And, I have a question…are you the same Eha that writes comments on the NY Times spelling bee? It’s our morning obsession.
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This is in my dinner rotation too, Sally. In fact, I had already decided to grill bone-in, skin-on thighs with it tonight. It’ll just take a bit longer than boneless, skinless. I don’t have any chili crisp, so I might add a dash of hot honey, and sometimes I also add sesame seeds.
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I just printed this recipe. It’s so intriguing!
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Great combo of flavors, thank you. I am putting it on my rotation as well.
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Liz – re above – re NYT > no, but I wish I was 🙂 ! The lady also has to be Estonian-born . . . I do not know the name being used anywhere else! It means ‘the last light of day’ – I had a very romantic father !!! I get to NYT very second-hand as I have lived in Australia most of my life . . . oh, our spelling does not always agree with that of US > we are the wretches who talk of ‘flavour’ !!!
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Thanks Eha, I am so behind in my blogging. There is a stack of half written posts to finish. It seems like the days and months from my birthday on October 4 to after the New Year on January 4 fly by without time for me to catch my breath. And thank you for the clarification, I had never seen it before I saw your own. Anyway, she is a wiz at the spelling bee. Happy New Year.
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