Grilled Chicken Thighs with Miso Marinade

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6 to 8 servings Easy
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Ingredients (10)

  • 16 boneless, skinless chicken thighs, about 2 pounds
  • 3 tablespoons yellow miso
  • 1 (2-inch) piece fresh ginger, peeled and minced
  • 4 medium garlic cloves
  • Finely grated zest of 1 lemon
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon chili garlic sauce or red chili paste
Nutritional Information
  • Calories271
  • Fat13.76g
  • Saturated fat2.4g
  • Trans fat0.07g
  • Carbs4.49g
  • Fiber0.86g
  • Sugar0.91g
  • Protein31.24g
  • Cholesterol142.13mg
  • Sodium608.53mg
  • Nutritional Analysis per serving (6 servings) Powered by

Earthy yellow miso, ginger, garlic, vegetable and sesame oils, rice vinegar, soy sauce, and chili garlic sauce make up the marinade for this easy baked chicken thighs recipe adapted from The Kitchn.

Instructions

  1. 1Pat the chicken thighs with paper towels to dry and place in a large zipper-lock plastic bag.
  2. 2In a food processor, blend the remaining ingredients to form a smooth paste. Add this marinade to the zipper-lock bag, seal, and shake to make sure the chicken is well coated. Place in a baking dish and refrigerate for 4 hours or up to overnight, turning the bag a few times.
  3. 3Prepare the grill to medium-high heat.
  4. 4Remove chicken from the bag and discard the marinade. Place the chicken on a grill rack that’s been oiled or coated with cooking spray. Grill 3 minutes on each side or until done. Serve immediately.
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