One of the ingredients I need to use more is miso. The earthy, slightly sweet fermented soybean paste is always a pleasant surprise when I recognize the flavor in a dish. Always a perfect pair for something sweet like brown sugar, maple syrup, or, in this case, honey. A quick honey and miso marinade spiked with ginger and garlic? Yes. Count me in.
Miso is no stranger to these here parts. I’ve used it several times before, including a few recipes that have made their way to the blog. There was Honey Miso Steak and Spinach Salad and a recent Peanut Miso Noodle Slaw. You know I love all things sweet and savory, so we’re going back to that combination. If you have 10 minutes to spare, you can make this marinade. You will need a couple of hours for all of that miso goodness to soak in, but it’s worth the wait. This recipe benefits from the lighter flavor of white miso, although you could probably substitute yellow miso in its place. The key to maximizing the flavor of the marinade is cooking it down to create a velvety, savory, sweet sauce for each tender piece of grilled chicken. Furikake adds great color and texture, and if you’re a fan of cilantro, that wouldn’t be a bad idea either.
Grilled Honey Miso Chicken
- ¼ cup sesame oil
- ¼ cup soy sauce
- ¼ cup mirin
- ¼ cup honey
- 3 tablespoons white miso
- 4 cloves garlic, minced
- 2 tablespoons fresh minced ginger
- 1½ teaspoons pepper
- 8 (1½ - 1¾ pounds) boneless, skinless chicken thighs
- Furikake, for garnish, optional
- Pour the sesame oil, soy sauce and honey into a large bowl. Add the miso, garlic, ginger and pepper. Whisk until smooth. Add the chicken, cover with plastic wrap and marinate for at least 2-4 hours, preferably overnight.
- Preheat a grill (or indoor grill pan) on medium high heat Remove the chicken from the marinade, and pour the liquid into a small saucepan. Set over a medium low flame, and bring to a boil. Reduce to a low boil, and cook for 15-20 minutes.
- As the marinade simmers, cook the chicken thighs for about 4-5 minutes per side. Dress each piece with the honey miso sauce, and garnish with furikake, if desired. Serve warm.