Juicy, bold, and packed with flavor, this Grilled Miso Chicken is a total game changer. The miso adds that deep umami, chili crisp brings the heat, and the honey caramelizes to perfection. Perfect for BBQs or meal prep, either way, it slaps.
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Grilled Miso Chicken is especially popular during the warmer months, making it perfect for summer BBQs, backyard cookouts, and casual gatherings. It's a flavorful option for holidays like Father's Day, Canada Day, or the Fourth of July. While it's not tied to a specific holiday, its bold, umami-packed flavor makes it a crowd favorite all grilling season long.
Love this recipe - try these miso chicken recipes. Garlic Miso Chicken, Spicy Miso Chicken, and Miso Gochujang Chicken.
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Ingredients and Substitutions
Chicken thighs → Use chicken breasts, drumsticks, chicken wings or tofu for a vegetarian option.
White miso paste → Use yellow miso or red miso for a deeper flavor (use less red miso, it's saltier).
Chili crisp → Substitute with sriracha, sambal oelek, or crushed red pepper flakes in oil.
Avocado oil → Use any neutral oil like canola, grapeseed, or vegetable oil.
Rice vinegar → Swap with white wine vinegar or apple cider vinegar.
Mirin → Buy mirin - you can find this in most grocery stores. If not, omit it.
Honey → Use maple syrup, agave, or brown sugar.
Sesame oil → Toasted sesame oil is best, but you can use a drop of regular sesame oil or skip it if needed.
Garlic → Fresh is best. In a pinch, use 1 tablespoon garlic powder if fresh isn't available.
Ginger → Omit if you do not have this.
See recipe card for quantities.
How to make grilled miso chicken
- Step 1: Mix all the marinade ingredients.
- Step 2: Reserve some of the marinade for basting.
- Step 3: Marinate the chicken for minimum 30 minute. Overnight for best results.
- Step 4: Grill and baste the chicken with the reserved marinade.
Equipment
- Large bowl with lid for marinating
- Barbecue brush
- Baking tray
How to store and reheat
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm the chicken in a skillet over medium heat or in the air fryer or oven until heated through. You can also microwave in 30-second bursts, but the skin may lose its crispiness.
Top tips for success
- Marinate longer for maximum flavor - Overnight is ideal to let the miso and aromatics soak into the chicken.
- Reserve some marinade - Set aside a bit before adding raw chicken so you can baste while cooking without cross-contamination.
- Watch the grill - Miso and honey caramelize quickly, so keep an eye to avoid burning the chicken. I make this mistake all the time. Oops…
Grilled Miso Chicken - FAQs
Yes! You can marinate the chicken up to 24 hours in advance. Cooked miso chicken also stores well in the fridge for up to 4 days, making it perfect for meal prep or entertaining.
Absolutely! Bake at 425°F for 20-25 minutes, flipping halfway through. For a charred effect, broil durin
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Grilled Miso Chicken
Ingredients
Equipment
Method
- Prep the chicken: Remove the bones from the chicken thighs if needed. Keep the skin on for maximum flavor and crispiness, but skinless works too.
- Make the marinade: In a large bowl, whisk together the miso paste, chili crisp, avocado oil, rice vinegar, mirin, honey, sesame oil, garlic, and ginger. Reserve about ¼ cup of the marinade for basting later.
- Marinate: Add the chicken thighs to the marinade and toss until well coated. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.
- Grill: Preheat your grill to medium heat (around 375-400°F). Grill the chicken for 5-7 minutes per side, or until nicely charred and cooked through (internal temp should hit 165°F).
- Baste and finish: During the last couple of minutes, baste the chicken with the reserved marinade for extra flavor and caramelization.
- Serve: Let it rest for 5 minutes before slicing. Serve with rice, noodles, or a crisp salad.
Nutrition
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Mention @eatwithcarmen in all social platformsFood safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Carrie Li says
❤️❤️❤️❤️❤️❤️❤️❤️
Maria Moya says
If you're looking for the most bomb grilled miso chicken recip, then this is it. I can't get over how easy it was to make. I usually don't review things, but this is insanely delicious.
Dale B says
The best miso chicken and it's not even close. I love miso!!! So I'm always looking for my new favorite and this didn't disappoint. Thanks Carmen, this recipe rocks.
Carmen Spillette says
Thank you so much!!!!
Ashton Killn says
My favorite miso chicken!
N S says
Can I freeze this for pre-prepped chicken?
Carmen Spillette says
1000% you can.