1 1/2teaspoonsginger paste, or fresh minced ginger
1teaspoonsesame oil, regular or toasted
pinchdried chili flakes
1clovegarlic, minced
6boneless, skinless chicken thighs
Edamame Salad (Optional):
1 - 1 1/4cupfrozen shelled edamame, cooked per package instructions, then rinsed with cold water to cool
1 1/2 - 2cupEnglish cucumber, diced
1/4 - 1/3cupred bell pepper, diced
1green onion, thinly sliced
2Tablespoonsfresh cilantro, chopped
1teaspoonsesame seeds
1Tablespoonrice vinegar
1teaspoonvegetable oil
1teaspoonhoney
1/2teaspoonsesame oil
1/2teaspoonsoy sauce
1/4teaspoonsriracha
1/8teaspoonginger paste
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Instructions
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).
Notes
Nutritional information is for the miso chicken only and does not include the optional edamame salad.You can also make this miso chicken with boneless, skinless chicken breasts, but butterfly them for quicker cooking and less chance of drying out. Oven or BBQ time might be slightly longer, if thick.Be sure to read the notes above this Recipe Card, for more tips on making this recipe, variations and more.