Miso Grilled Chicken Thighs

Serves 6

12-16  chicken thighs

¼ cup soy sauce

½  cup white wine or sake

¼ cup mirin

¼ cup miso, white or brown as you prefer

¼ cup rice vinegar

2 tbsps honey

2 tbsps chili garlic paste

2  green onions, finely minced

2 tsps minced ginger

2 cloves garlic, finely minced

1 tbsp Chinese five spice


Combine all marinade ingredients together in a large baking dish. Add chicken thighs coating thoroughly. Cover and chill at least one hour but preferably overnight. Lightly brush or spray vegetable oil on grilling surface. Grill chicken 6-8 minutes per side or until crispy brown on the outside and juices run clear.

Miso is a fermented paste of Soya beans and either rice, barley or rye. It comes in a variety of colours due to differing methods of fermentation. The lighter the colour the milder the flavour. Colours range from ‘white miso” (which is actually pale yellow) through to red and brownish black.

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