Easy and delicious grilled miso chicken, made with skinless, boneless chicken thighs. Served with an optional edamame salad.
Why you’ll love this miso chicken
- This miso chicken is another easy and delicious grilled dinner, that can be made on the BBQ or on a hot grill pan in the oven.
- The optional edamame salad makes a great pairing for a perfect Summer meal.
- Grill the chicken and use it as is, chopped to use in lettuce wraps or sliced and added to a rice or grain bowl.
Ingredients and Substitutions
Chicken – I’ve used boneless, skinless chicken breasts here, that grill up quickly and are always moist and flavourful. Boneless, skinless chicken breasts will also work here, though I would butterfly them, for quicker cooking and less chance of drying out.
White Miso Paste – I prefer the milder white miso paste, but if you prefer, you can certainly use yellow, brown or red miso paste here.
- This is the white miso paste I use. It is easily found in most grocery stores these days. Once opened, miso paste should be kept in the refrigerator, where it will keep for 6 months or more. White miso is the most versatile miso to keep on hand, as it is mild and works well for many uses.
- Mix the easy miso marinade in a measuring cup.
- Pour the marinade over the boneless chicken thighs in a zipper bag (or in a shallow bowl).
- Toss the chicken in the zipper bag until the chicken is well coated, then refrigerate at least 30 minutes or up to 8 hours.
- Heat a grill pan in a 450F oven for at least 15 minutes. When hot, remove from the oven and add the chicken to the hot pan. Return the pan to the 450F oven and cook for 20-25 minutes, flipping the chicken halfway through cooking.
- Cut the chicken thighs into chunks and thread onto skewers before grilling.
- Cut the grilled chicken into pieces and serve as lettuce wraps with thinly sliced carrot and slivered green onion, tossed in a little sesame oil.
- Slice the grilled chicken and add to a rice or grain bowl.
Get the Recipe: Miso Chicken
Miso Chicken Marinade:
- 2 Tablespoons white miso
- 2 Tablespoons soy sauce, low sodium recommended
- 1 Tablespoons maple syrup
- 1 1/2 teaspoons ginger paste, or fresh minced ginger
- 1 teaspoon sesame oil, regular or toasted
- pinch dried chili flakes
- 1 clove garlic, minced
- 6 boneless, skinless chicken thighs
Edamame Salad (Optional):
- 1 – 1 1/4 cup frozen shelled edamame, cooked per package instructions, then rinsed with cold water to cool
- 1 1/2 – 2 cup English cucumber, diced
- 1/4 – 1/3 cup red bell pepper, diced
- 1 green onion, thinly sliced
- 2 Tablespoons fresh cilantro, chopped
- 1 teaspoon sesame seeds
- 1 Tablespoon rice vinegar
- 1 teaspoon vegetable oil
- 1 teaspoon honey
- 1/2 teaspoon sesame oil
- 1/2 teaspoon soy sauce
- 1/4 teaspoon sriracha
- 1/8 teaspoon ginger paste
- Make the miso marinade: Combine the marinade ingredients in a measuring cup and stir to combine well. Unfold the boneless, skinless chicken thighs and add to a zipper bag or place in a shallow bowl. Pour the marinade over the chicken and toss to coat the chicken well. Zip the bag or cover the bowl and refrigerate at least 30 minutes or up to 8 hours.
- Oven grilling: When ready to grill, place a grill pan in the oven and preheat the oven for at least 15 minutes. Remove the hot grill pan from the oven, spray with cooking spray and then use tongs to lay the chicken on the hot grill pan. Return the chicken to the 450F oven and cook for 20-25 minutes, flipping the chicken halfway through cooking. Chicken should be cooked until it reaches 165F internal temperature.
- BBQ grilling: preheat BBQ to 450F. When hot, place chicken on the top rack and close the lid. Cook 6-8 minutes, then flip and cook 6-8 minutes longer. Finish on the main grill rack if the chicken needs more colour. Cook the chicken until it reaches 165F internal temperature.
- For the optional edamame salad: (*Cook the edamame as directed on the package. I usually microwave, covered, with a Tablespoon of water, about 3 minutes or so. Rinse well with cold water to stop the cooking and cool.) Combine the edamame, cucumber, bell pepper, green onion, cilantro and sesame seeds in a medium bowl. Combine the remaining ingredients in a measuring cup and stir together well. Pour over the salad in the bowl and toss to coat. Cover and refrigerate until needed (can be made ahead).
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!