Yuzu Miso Glazed Grilled Chicken

Yuzu Miso Glazed Grilled Chicken

Grilled chicken thighs glazed with a tangy, savory yuzu miso marinade and finished with a sticky char.

Total 2 hr 10 min Makes 4 servings Calories 365/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Sesame

White miso and bright yuzu juice combine into a sweet-tart marinade that caramelizes into a glossy glaze on the grill. The chicken stays juicy inside while the exterior develops deep lacquered char, making this a good centerpiece for a summer dinner or alongside steamed rice and a simple cucumber salad.

Ingredients

  • 8 boneless skinless chicken thighs
  • 1/4 cup white miso paste
  • 3 tablespoons yuzu juice
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon yuzu zest
  • 2 scallions, thinly sliced, for garnish
  • 1 tablespoon toasted sesame seeds, for garnish

Method

  2. Place the chicken thighs in a large zip-top bag or shallow dish and pour in two-thirds of the marinade, reserving the rest for glazing. Turn to coat evenly.

  3. Seal and refrigerate to marinate, turning once halfway through.

  4. Remove the chicken from the refrigerator and let sit at room temperature while the grill preheats.

  5. Preheat a grill to medium-high heat, about 450°F, and oil the grates well.

  6. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.

  7. Grill the chicken thighs, turning occasionally, until well charred and cooked through, basting with the reserved marinade during the last few minutes.

  8. Check that the internal temperature reaches 165°F at the thickest part, then transfer the chicken to a platter and let rest.

  9. Garnish with sliced scallions and toasted sesame seeds before serving.

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    Yuzu Miso Glazed Grilled Chicken

    White miso and bright yuzu juice combine into a sweet-tart marinade that caramelizes into a glossy glaze on the grill. The chicken stays juicy inside while the exterior develops deep lacquered char, making this a good centerpiece for a summer dinner or alongside steamed rice and a simple cucumber salad.

    2 hr 10 min 4 servings 365 cal

    Ingredients

    • 8 boneless skinless chicken thighs
    • 1/4 cup white miso paste
    • 3 tablespoons yuzu juice
    • 2 tablespoons mirin
    • 2 tablespoons soy sauce
    • 2 tablespoons honey
    • 1 tablespoon toasted sesame oil
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 teaspoon yuzu zest
    • 2 scallions, thinly sliced, for garnish
    • 1 tablespoon toasted sesame seeds, for garnish

    Method

    1. 1

      In a medium bowl, whisk together the white miso paste, yuzu juice, mirin, soy sauce, honey, sesame oil, garlic, ginger, and yuzu zest until smooth.

    2. 2

      Place the chicken thighs in a large zip-top bag or shallow dish and pour in two-thirds of the marinade, reserving the rest for glazing. Turn to coat evenly.

    3. 3

      Seal and refrigerate to marinate, turning once halfway through.

    4. 4

      Remove the chicken from the refrigerator and let sit at room temperature while the grill preheats.

    5. 5

      Preheat a grill to medium-high heat, about 450°F, and oil the grates well.

    6. 6

      Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.

    7. 7

      Grill the chicken thighs, turning occasionally, until well charred and cooked through, basting with the reserved marinade during the last few minutes.

    8. 8

      Check that the internal temperature reaches 165°F at the thickest part, then transfer the chicken to a platter and let rest.

    9. 9

      Garnish with sliced scallions and toasted sesame seeds before serving.