What's the best type of chicken to use for miso grilled chicken?

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!

What can I serve the miso chicken with?

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 zingy salad, like this smacked cucumber salad or crunchy Asian slaw . Load it on top of creamy super smooth hummus or edamame hummus with avocado . Use it in chicken poke bowls , make some fluffy steamed bao buns and fill them with it or just enjoy it by itself.

How long should I marinate the miso chicken for?

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.

How should I store any leftover miso chicken?

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.

Can I use this miso marinade for anything else?

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.

Miso Grilled Chicken

Name: Miso Grilled Chicken
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Cuisine: asian
Ingredients: 1 lb (500g) free-range, boneless, skinless chicken thighs; 2 garlic cloves, peeled; 1-inch piece of ginger (or use 1 teaspoon ginger paste); 2 tablespoons white miso paste; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 tablespoon honey; 2 tablespoons olive oil; 1 scallion (spring onion), finely sliced; Handful of cilantro (coriander) leaves; 1 tablespoon sesame seeds; 1 tablespoon sweet chilli jam (optional)

Description

Tossing juicy chicken thighs in a zingy sweet and salty miso marinade and then grilling to perfection makes this LOVELY miso grilled chicken a weeknight go-to. Serve over loaded baked rice, with a crunchy salad, in a wrap, stuffed into fluffy steamed bao buns or just by itself. It’s that good!

Ingredients

Units Scale

1 lb (500g) free-range, boneless, skinless chicken thighs
2 garlic cloves, peeled
1-inch piece of ginger (or use 1 teaspoon ginger paste)
2 tablespoons white miso paste
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
2 tablespoons olive oil

To serve-

1 scallion (spring onion), finely sliced
Handful of cilantro (coriander) leaves
1 tablespoon sesame seeds
1 tablespoon sweet chilli jam (optional)

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Instructions

Make the miso marinade. I like to grate my garlic rather than crushing it because you get the most flavor from it that way – but use a garlic press if you’d rather. Grate or finely chop your ginger. If you’re grating it, there’s no need to peel it (anything to save time!) Add the garlic and ginger to a small bowl along with the 2 tablespoons of miso paste, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of honey and 2 tablespoons of olive oil. Using a fork, break up the miso paste in the bowl then mix everything together into a cohesive sauce. Set aside.
Marinate the chicken. Get the chicken into a large mixing bowl or container. I’ll often put it straight into the container I’ll be using to store it in the fridge to minimize dishes! Pour the miso marinade over the chicken and mix thoroughly, ensuring every bit of chicken is coated in the marinade. Cover and put in the fridge for at least 30 minutes (ideally – don’t worry if you don’t have time). PRO TIP: You can leave the chicken thighs whole, or slice them into little pieces at this point if you prefer.
Preheat the oven. When you’re ready to cook the chicken, heat your oven to 400F/200C fan and get the chicken out of the fridge. You don’t want the chicken to be fridge-cold when you put it in the oven (it won’t cook as evenly) so I find that the time it takes for the oven to heat up is the right amount of time for the chicken to sit out at room temperature before cooking.
Grill the chicken. Once the oven is at 400F/200C, arrange the chicken in an ovenproof dish or tray and put it in the oven. Cook for 15 minutes, until the chicken has changed color (it’ll be whiter). At this point, move the dish to the top of the oven and set your broiler (grill) on the highest setting (480F/250C for me). Broil for 8 minutes or until the chicken has lots of lovely charred bits on top.
Garnish and serve. Remove from the oven and let rest for five minutes before slicing. Transfer to a serving plate and scatter over the sliced scallion, a handful of cilantro leaves, the chili jam if you’re using it and the sesame seeds.

Notes

SERVING SUGGESTIONS: This chicken can be served in so many different ways. Enjoy it in a chicken poke rice bowl, or serve with smacked cucumber salad, garlic butter potatoes, spicy gochujang potato salad, load it up onto creamy oil-free hummus or edamame hummus with avocado, enjoy it on a flatbread, sandwich or a miso chicken burger.

STORAGE INSTRUCTIONS: Store any leftovers in the fridge in a covered container for up to 5 days. You can eat it cold or reheat it – just make sure you’re heating it thoroughly if you do choose to reheat it. The easiest way is in the microwave at 30-second intervals.

I recommend marinating the chicken for at least 30 minutes, and up to 24 hours. Any longer, the texture of the chicken starts getting a bit weird and won’t be as enjoyable. But, if you don’t have time, just cook the chicken straight away, it’ll still be great.

Prep Time: 5
Cook Time: 23
Category: meat
Method: oven
Cuisine: asian

Nutrition

Serving Size: 2 chicken thighs
Calories: 401
Sugar: 12.5g
Sodium: 463.2mg
Fat: 20.6g
Saturated Fat: 3.1g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 19.7g
Fiber: 2.8g
Protein: 35.9g
Cholesterol: 93.8mg