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Savory Garlic Miso Grilled Chicken Thighs

garlic miso grilled chicken thighs - featured image
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A quick and easy grilled chicken thigh recipe featuring a savory garlic miso marinade and charred scallions, perfect for flavorful weeknight dinners or backyard cookouts.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (~3 lbs / 1.4 kg)
  • 3 tablespoons white (shiro) miso paste
  • 3 tablespoons soy sauce (low-sodium recommended)
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 4 cloves garlic, freshly minced
  • 1 bunch fresh scallions, trimmed but left mostly intact
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the marinade: In a mixing bowl, whisk together 3 tablespoons white miso paste, 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, and 4 cloves minced garlic until smooth and well combined.
  2. Marinate the chicken: Pat dry 6 bone-in, skin-on chicken thighs. Place in a shallow dish or resealable bag and pour marinade over. Massage gently to coat. Cover and refrigerate for at least 1 hour, ideally overnight.
  3. Prep the scallions: Trim roots and dark green tops from 1 bunch of scallions, leaving them mostly intact. Rinse and pat dry.
  4. Preheat the grill to medium-high heat (about 400°F / 200°C). Lightly oil the grates to prevent sticking.
  5. Grill the chicken: Place chicken thighs skin-side down on the grill. Cook undisturbed for about 8 minutes until skin crisps and grill marks form. Flip and grill for another 8 minutes. Move chicken to indirect heat, cover, and cook for 5-10 more minutes until internal temperature reaches 165°F (74°C).
  6. Char the scallions: While chicken finishes, lay scallions across the grill perpendicular to grates. Turn occasionally until tender and charred in spots, about 5 minutes.
  7. Rest and serve: Remove chicken and scallions from grill. Let chicken rest for 5 minutes before serving. Arrange scallions alongside and drizzle with reserved marinade warmed up or a little extra sesame oil if desired.

Notes

Pat chicken dry before marinating to help skin crisp. Marinate at least 1 hour, preferably overnight for best flavor. Use direct heat for searing and indirect heat to finish cooking. Char scallions last as they cook quickly. If skin burns before chicken is done, move to indirect heat earlier. Let chicken rest 5 minutes before serving to lock in juices. For gluten-free, substitute soy sauce with tamari or coconut aminos. Oven broiler or heavy skillet can be used if no grill is available.

Nutrition

Keywords: grilled chicken, miso chicken, garlic chicken, grilled scallions, easy dinner, backyard barbecue, savory chicken, umami, quick marinade

Find it online: https://dahliadishes.com/savory-garlic-miso-grilled-chicken-thighs-recipe-for-easy-flavorful-dinner/