Juicy, bold, and packed with flavor, this Grilled Miso Chicken is a total game changer. The miso adds that deep umami, chili crisp brings the heat, and the honey caramelizes to perfection. Perfect for BBQs or meal prep, either way, it slaps.
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Grilled Miso Chicken is especially popular during the warmer months, making it perfect for summer BBQs, backyard cookouts, and casual gatherings. It’s a flavorful option for holidays like Father’s Day, Canada Day, or the Fourth of July. While it’s not tied to a specific holiday, its bold, umami-packed flavor makes it a crowd favorite all grilling season long.
Love this recipe - try these miso chicken recipes. Garlic Miso Chicken, Spicy Miso Chicken, and Miso Gochujang Chicken.
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Ingredients and Substitutions
Chicken thighs → Use chicken breasts, drumsticks, chicken wings or tofu for a vegetarian option.
White miso paste → Use yellow miso or red miso for a deeper flavor (use less red miso, it’s saltier).
Chili crisp → Substitute with sriracha, sambal oelek, or crushed red pepper flakes in oil.
Avocado oil → Use any neutral oil like canola, grapeseed, or vegetable oil.
Rice vinegar → Swap with white wine vinegar or apple cider vinegar.
Mirin → Buy mirin - you can find this in most grocery stores. If not, omit it.
Honey → Use maple syrup, agave, or brown sugar.
Sesame oil → Toasted sesame oil is best, but you can use a drop of regular sesame oil or skip it if needed.
Garlic → Fresh is best. In a pinch, use 1 tablespoon garlic powder if fresh isn’t available.
Ginger → Omit if you do not have this.
See recipe card for quantities.
How to make grilled miso chicken
- Step 1: Mix all the marinade ingredients.
- Step 2: Reserve some of the marinade for basting.
- Step 3: Marinate the chicken for minimum 30 minute. Overnight for best results.
- Step 4: Grill and baste the chicken with the reserved marinade.
Equipment
- Large bowl with lid for marinating
- Barbecue brush
- Baking tray
How to store and reheat
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm the chicken in a skillet over medium heat or in the air fryer or oven until heated through. You can also microwave in 30-second bursts, but the skin may lose its crispiness.
Top tips for success
- Marinate longer for maximum flavor – Overnight is ideal to let the miso and aromatics soak into the chicken.
- Reserve some marinade – Set aside a bit before adding raw chicken so you can baste while cooking without cross-contamination.
- Watch the grill – Miso and honey caramelize quickly, so keep an eye to avoid burning the chicken. I make this mistake all the time. Oops…
Grilled Miso Chicken - FAQs
Yes! You can marinate the chicken up to 24 hours in advance. Cooked miso chicken also stores well in the fridge for up to 4 days, making it perfect for meal prep or entertaining.
Absolutely! Bake at 425°F for 20–25 minutes, flipping halfway through. For a charred effect, broil durin
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Grilled Miso Chicken
Ingredients
Equipment
Method
- Prep the chicken: Remove the bones from the chicken thighs if needed. Keep the skin on for maximum flavor and crispiness, but skinless works too.
- Make the marinade: In a large bowl, whisk together the miso paste, chili crisp, avocado oil, rice vinegar, mirin, honey, sesame oil, garlic, and ginger. Reserve about ¼ cup of the marinade for basting later.
- Marinate: Add the chicken thighs to the marinade and toss until well coated. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.
- Grill: Preheat your grill to medium heat (around 375–400°F). Grill the chicken for 5–7 minutes per side, or until nicely charred and cooked through (internal temp should hit 165°F).
- Baste and finish: During the last couple of minutes, baste the chicken with the reserved marinade for extra flavor and caramelization.
- Serve: Let it rest for 5 minutes before slicing. Serve with rice, noodles, or a crisp salad.
Nutrition
Tried this recipe?
Let us know how it was!Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
N S says
Can I freeze this for pre-prepped chicken?
Carmen Spillette says
1000% you can.