This DELICIOUS and easy miso grilled chicken recipe will be your new weeknight go-to. Juicy chicken thighs are tossed in a punchy, sweet and salty marinade then grilled to perfection. Serve over rice, with a crunchy salad, in a wrap or just by itself. It’s that good!
This miso chicken – and this miso marinade – is one I turn to time and time again. Especially on days where I’m tired and just need to make something delicious and satisfying quickly.
And it really is quick. Just mix the marinade, toss with chicken then cook. It’s got hardly any hands on time and you can use the chicken in so many different ways. Make a quick smacked cucumber salad, load it into wraps with some crunchy lettuce, pile it onto rice for chicken poke bowls…the possibilities are endless here.
There are no jazzy ingredients in this recipe (apart from the miso but I consider that a staple) and you can find everything in a regular supermarket. No running to different shops here!
- Miso paste. This is a real staple in my kitchen. It’s a fermented soy bean paste which brings an unbelievably delicious savoury flavour to the dish and tenderises the chicken beautifully. It really is my absolute go-to marinade that works perfectly in this recipe. I use white miso paste here but you can experiment with different versions if you like – always taste whatever you’re using though as the salt content does differ between misos.
- Soy sauce. Use light soy sauce here. It brings colour and more of that lovely saltiness.
- Rice vinegar. I love using rice vinegar in my recipes and it works well here with the Asian style flavours, but you can use white wine vinegar, apple cider vinegar, lemon or lime juice if you don’t have any.
- Honey. The beauty of this miso marinade is the balance between the salty miso, sour vinegar and sweet honey. It’s just SO good. Plus, the honey helps the chicken to brown at the end under the grill.
- Chicken thighs. Always free-range. I like using boneless, skinless chicken thighs in this recipe. They’re juicy, delicious and cope well under a high heat. You can use chicken breast if you like, but I would tenderise them by flattening them with a tenderiser or smacking them with a rolling pin. This will help them to cook more evenly and reduce the risk of them drying out.
How to make it
Start by making the marinade. Grate your garlic and ginger with a microplane (or the fine side of your grater). There’s no need to peel the ginger when you grate it which makes life easier! Add the miso paste, soy sauce, rice vinegar, honey, garlic and ginger to a small bowl and mix to combine. I like doing this with a fork to kind of press down on and break up the miso paste while I’m mixing.
Get your chicken thighs into a container or bowl, and pour the miso marinade on top of the chicken. Give it a very good mix, making sure the marinade is fully coating all the chicken. Set aside in the fridge for at least 30 minutes.
When you’re ready to cook the chicken, take it out of the fridge and heat your oven to 200C fan. Get the chicken in an oven proof dish or tray and once the oven is hot, cook for 15 minutes. You want the chicken to have changed colour – it’ll be whiter, and feel firmer to the touch. Once you’re at this point the chicken is almost cooked so you want to get some colour on it. This is why using chicken thighs is key – they’re a lot juicier than chicken breasts and much less prone to drying out. Move the dish right to the top of the oven and change your oven setting to grill, and turn the temperature up to 250C. Grill for 8 minutes, until the chicken is looking golden and charred on top.
Let the chicken rest for a couple of minutes before slicing and serving. I love to garnish with spring onion, coriander, sesame seeds and a couple of dollops of chilli jam.
The chicken is wonderful served with rice and a pickled salad, like this smacked cucumber salad, in sandwiches, wraps or just by itself!
Got a question?
I love using boneless, skinless chicken thighs in this recipe. Thighs are a juicy cut of chicken so won’t dry out as easily as chicken breast does, so they’re forgiving if you’re worried about that. Always use free range chicken too!
There are truly so many options here! It’s wonderful with a potato dish, like creamy gochujang potato salad, crispy skin on roast potatoes or garlic butter potatoes. You can serve it with a punchy salad, like this smacked cucumber salad or crunchy Asian salad. Load it on top of creamy super smooth hummus or edamame hummus with avocado. Use it in chicken poke bowls, make some bao buns and fill them with it or just enjoy it by itself.
I like to marinate this for at least 30 minutes in the fridge – but you can leave it up to 24 hours. Even if you don’t marinate it for 30 minutes, it will still be delicious so don’t worry too much if you’re short on time. Chicken marinated for more than 24 hours tends to become a bit strange in texture once cooked, so try not to leave it too long.
Store leftovers in a covered container in the fridge for 5 days, then either eat cold or reheat thoroughly (this is easiest to do in the microwave at 30 second intervals). It’s a great recipe to meal prep and then enjoy in different ways throughout the week.
You sure can! I love using this with steak and it makes an incredible glaze for grilled or barbecued prawns. It’s also brilliant with salmon or white fish, or brushed onto halloumi slices. It’s super versatile.
Like this recipe? Here are some others you might enjoy!
- Lamb koftas with tahini yogurt sauce
- How to make bao buns (quick and vegan)
- Crunchy Asian salad with sweet chilli dressing
If you make this recipe let me know in the comments below! I love hearing how you get on with my creations.Print