By Spicy Miso Grilled Chicken is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Spicy Miso Grilled Chicken captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Spicy Miso Grilled Chicken becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 tablespoons shiro miso
2 tablespoons gochujang (Korean chili paste)
1 tablespoon mirin (available at Asian grocers)
1 tablespoon soy sauce
2 tablespoons sake
1 tablespoon white sugar
1 teaspoon garlic ginger paste (or 1/2 teaspoon garlic and 1/2 teaspoon ginger, finely minced)
1/2 teaspoon black pepper
12 boneless skin-on chicken thighs
PREPARATION STEPS
Prepare the Marinade:
In a large mixing bowl, combine the shiro miso, gochujang, mirin, soy sauce, sake, white sugar, garlic ginger paste, and black pepper. Whisk until well combined and smooth.
Marinate the Chicken:
Add the boneless skin-on chicken thighs to the bowl with the marinade. Toss the chicken to ensure it is evenly coated with the marinade.
Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate for at least 1 hour, or ideally overnight for maximum flavor.
Preheat the Grill:
Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and ashed over.
Grill the Chicken:
Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
Place the chicken thighs skin-side down on the grill. Grill for about 6-8 minutes, then flip and grill for an additional 6-8 minutes, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
Serve:
Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving. This helps retain the juices.
Serve the spicy miso grilled chicken with your favorite sides, such as rice, grilled vegetables, or a fresh salad.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
