Miso Grilled Chicken Recipe

Method3 steps

1. 1

   Step 1: Mix 1/4 cup white miso, 3 tablespoons mirin, 2 tablespoons sake, 1 tablespoon sugar and 1 tablespoon soy sauce. Coat all 4 chicken thighs in the mixture, cover, and marinate in the refrigerator for at least 3 hours, or overnight.

   Minimum refrigerated marinating · 180 minUses 1/4 cup Miso paste (white) · 3 Tbsp Mirin · 2 Tbsp Sake · 1 Tbsp sugar · 1 Tbsp soy sauce · 4 chicken thighs

   
2. 2

   Step 2: Preheat the oven to 425°F (about 220°C). Line a sheet pan with foil and lightly oil it. Remove the chicken from the marinade and wipe off excess marinade well to limit scorching, then arrange the thighs on the foil. Discard the raw-chicken marinade.

   Uses Miso-marinated raw chicken thighs · Oil to lightly grease the foil, as needed

   
3. 3

   Step 3: Bake the prepared thighs for 15 minutes, turn them over, then bake for another 10–15 minutes. Start this timer after turning. Check the thickest part reaches at least 74°C (165°F); continue cooking as needed to reach that endpoint. Serve the cooked chicken.

   Bake after turning chicken · 13 minUses Marinated thighs on oiled foil