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Miso Honey Garlic Grilled Chicken

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 People

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 1 tbsp olive oil
  • ¼ tsp kosher salt
  • 2 tbsp soy sauce or tamari
  • 1 tbsp mellow white miso paste
  • 1 tbsp honey
  • 1 tsp garlic powder
  • Note: the idea here is to brush the glaze onto the chicken as it grills, as many times as possible, so that it imparts more flavor than if you were to just marinate it. 

Items you can prep ahead (optional)

  • Whisk together the marinade/glaze

Instructions

  • Heat the grill up on high for at least 15 minutes.
  • Add the chicken to a medium bowl and toss with the olive oil and salt.
  • In a small bowl, whisk together the soy sauce, miso, honey, and garlic until thoroughly mixed. Add 1 tablespoon of the glaze to the chicken and mix to coat.
  • Add chicken thighs to the grill and cook for 5 minutes, or until they have nice grill marks. Flip them over and brush the glaze over top each thigh. Cover and grill for 2 more minutes.
  • Flip again and brush with more glaze. Flip back over and brush the tops again with more glaze. Cover and cook for 3 more minutes. Brush the tops with the remaining glaze and serve!

Notes

Substitutions:

  • To make vegetarian/vegan, substitute the chicken with tofu or tempeh. Toss cubed tofu or tempeh with oil and salt and then pan fry. Once golden/crispy, remove from heat and add the glaze and toss to coat.
  • Substitute chicken thighs for breasts or any other cut of chicken. Adjust the cooking time accordingly.
  • If you don’t have mellow white miso paste, substitute with 1 tablespoon of Dijon mustard

Storage:

  • Store leftovers in an airtight container in the fridge for up to 4 days.

Leftovers + Repurposing:

  • Warm up leftover chicken in the microwave until warmed through.
  • This chicken is delicious with this week's salad or any salad or veggie side really!