Charred Chicken Tare Recipe

Prepare chicken

Pat chicken thighs dry with paper towels. Using a sharp knife, score the skin in 2–3 shallow slashes to help render fat and let flavors penetrate. Season lightly with black pepper.

Make marinade

In a bowl combine soy sauce, mirin, sake, sugar, grated ginger, minced garlic and neutral oil. Whisk until sugar dissolves.

Place chicken in a resealable plastic bag or container and pour marinade over so skin side is covered. Marinate in refrigerator for 1–3 hours (prefer at least 1 hour). Remove chicken from fridge 20 minutes before cooking to come closer to room temperature and reserve marinade.

Make tare

In a small saucepan combine white miso, honey, dark soy sauce, rice vinegar, sesame oil and water. Whisk to a smooth paste.

Bring mixture to a gentle simmer over low heat, stirring frequently, and cook 3–5 minutes until slightly thickened and glossy. Remove from heat and let cool. Reserve 2 tablespoons of the cooled tare for serving garnish and set aside; keep remaining tare warm for glazing during the last minutes of cooking.

Prep carrots

Toss peeled carrot batons with olive oil, smoked paprika, salt and pepper so they are evenly coated.

If using a charcoal or gas grill with a smoking box: soak wood chips 20–30 minutes, drain, and place on coals or in smoker box. If using a stovetop smoker or smoking gun, prepare according to device instructions.

Smoke the carrots over indirect medium heat (about 300–350°F / 150–175°C) for 20–30 minutes until they are tender but still hold shape and have a mild smoke aroma. Alternatively, roast in a 400°F oven for 20–25 minutes and add a teaspoon of smoked paprika to increase smokiness.

Preheat grill or broiler

Preheat grill to medium-high (about 450°F / 230°C) with a two-zone setup if possible (direct high heat and indirect medium). If broiling in the oven, set rack about 6 inches from heat source and preheat broiler.

Remove chicken from marinade, reserve marinade for basting. Pat excess marinade off the skin to prevent flare-ups. Place chicken skin side down on the hot side of the grill and sear for 4–6 minutes until skin is deeply browned and charred in spots. Move to indirect heat (or lower the broiler rack) and continue cooking skin side up for 10–15 minutes, basting occasionally with reserved marinade (bring reserved marinade to a boil for 1 minute before using).

Check internal temperature with a thermometer inserted into thickest part (not touching bone). Target 165°F (74°C). In the last 2–3 minutes of cooking, brush generous coats of the warm miso-honey tare onto the skin side, rotating once, and allow the glaze to caramelize and char slightly — avoid burning. Remove when glaze is sticky and chicken reaches temperature.

Let chicken rest for 5–8 minutes before slicing to allow juices to redistribute.

Slice rested chicken thighs or serve whole. Arrange smoked carrots alongside or beneath chicken. Spoon reserved chilled tare (the 2 tablespoons set aside) and additional warm tare if desired over chicken for extra gloss.

Garnish with thinly sliced scallions, toasted sesame seeds (from tare ingredients), and pickled ginger on the side. Serve with lime wedges to squeeze over carrots or chicken for brightness.