Grilled Misoyaki Chicken Recipe
Make Grilled Misoyaki Chicken Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Chicken
Method
Marinade Preparation
- 1
Mix Ingredients
In a medium bowl, combine the miso paste, soy sauce, sake, mirin, honey, minced garlic, and grated ginger. Whisk until smooth and well blended.
- 2
Marinate Chicken
Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
Grilling
- 3
Preheat Grill
Preheat your grill to medium-high heat, around 400°F (200°C).
- 4
Grill Chicken
Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the remaining marinade. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 5
Rest and Garnish
Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Sprinkle with toasted sesame seeds and chopped green onions before serving.
