Honey-Miso Grilled Chicken

From Family Fun June/July 2015

2 Tablespoons yellow or sweet miso
2 Tablespoons honey
2 Tablespoons Dijon mustard
1/4 teaspoon pepper
1.5 lbs (about 6 whole) boneless, skinless chicken thighs, cut into 3 chunks (If broiling, cut each thigh into 5 or 6 chunks)  (If for Sean, use chicken breast)

In a small bowl stir together the miso, honey, mustard and pepper with 2 Tablespoons water.  Place the chicken and half the marinade in a gallon-size zipper bag.  Seal the bag, then massage and turn it to evenly coat the chicken.  Refirgerate 30 minutes or overnight.  Refrigerate the marinade in a separate container.

Prepare your grill for cooking over medium-high heat.  Generously oil the grill gates. Grill the chicken, covered, 3 minutes on each side. Base the chicken with the reserved marinade, then grill it until the internal temperature reaches 165 degrees F, about 3 minutes more per side.

Update 11/16/15:
I’m happy to report that this works great in the oven and, though I miss the charcoal grill flavor, it’s perfectly delicious.  Line a baking pan with foil, spray the foil with cooking spray, and put the chicken out in a single layer.  Broil about 4″ from the heat for about 5 minutes per side, or until 165 degrees F.

Published in: on September 13, 2015 at 5:52 pm  Leave a Comment  

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