Grilled Miso-Honey Chicken Thighs with Charred Scallions

By Sprig Originals ✓ · cooked up in Sprig

Boneless chicken thighs soak in a quick white miso, honey and ginger marinade, then cook straight over the grill until the edges char and the glaze turns sticky and lacquered. Whole scallions go on alongside and come off sweet and smoky. It is a 15-minute cook over live fire with a handful of pantry ingredients, and it works just as well on a charcoal kettle as on a gas grill.

Ingredients

• 3 tbsp white miso paste
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp finely grated fresh ginger
• 2 cloves garlic, grated

• 2 lb boneless skinless chicken thighs (about 8)
• 8 scallions, roots trimmed
• 1 tbsp vegetable oil, for the grates and scallions
• 2 tsp toasted sesame seeds
• 1 lemon, cut into wedges

Instructions

1. In a large bowl, whisk together the miso, honey, soy sauce, rice vinegar, sesame oil, ginger and garlic until smooth. Spoon 3 tablespoons of the mixture into a small bowl and set aside as a finishing glaze. Add the chicken thighs to the remaining marinade, turn to coat, and let sit at room temperature for 30 minutes (or refrigerate up to 8 hours).
2. Set up the grill for two-zone cooking: on a gas grill, light the burners on one side to high and leave the other side off; on charcoal, bank the lit coals to one side. Close the lid and heat to about 425–450°F, then scrape the grates clean and wipe them with a paper towel dipped in vegetable oil.
3. Lift the thighs from the marinade, letting the excess drip off (too much clinging miso will burn). Lay them smooth-side down over the hot zone and grill uncovered for 4 to 5 minutes, until deeply marked. Flip and grill 4 to 5 minutes more. If flames flare up, slide the chicken to the cool zone until they die down.
4. Move all the chicken to the cool side of the grill, brush the tops with half the reserved glaze, close the lid and cook 3 to 4 minutes, until the thickest thigh registers 175°F on an instant-read thermometer. Brush with the remaining glaze in the last minute.
5. While the chicken finishes, toss the scallions with the remaining vegetable oil and lay them across the hot zone. Grill 1 to 2 minutes per side, until limp and charred in spots, then cut into 2-inch lengths.
6. Transfer the chicken to a board and rest 5 minutes, then slice into thick strips. Pile onto a platter with the scallions, scatter with sesame seeds and serve with lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem