Meat Smoke Fire

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Meat Smoke Fire

Miso Chicken Thighs

Miso Chicken Thighs

Sweet, savoury, and packed with umami, these miso chicken thighs are a knockout dish that’s quick to prepare and full of flavour. Grilling them on the Big Green Egg adds a subtle smokiness that pairs perfectly with the rich miso marinade, creating irresistibly sticky, caramelised skin and juicy, tender meat.

This recipe is ideal for a midweek treat or a relaxed weekend cook. We used a combination of cooking direct r that delicious char and for some indirect heat to keep things gentle, these chicken thighs are sure to impress.

White miso paste (known as shiro miso in Japanese) is a fermented soybean paste that’s light in colour and mild in flavour. It’s made from soybeans and a high proportion of rice koji (a cultured grain that helps fermentation), and it’s typically fermented for a shorter time than darker miso varieties like red miso (aka miso).

Here are the key characteristics of white miso:

  • Flavour: Sweet, mild, and slightly salty, with a delicate umami depth.

  • Texture: Smooth and spreadable, making it easy to mix into marinades, dressings, or soups.

  • Uses: Perfect for glazes (like on chicken or salmon), salad dressings, miso soup, ramen broth, and even unexpected places like mashed potatoes or caramel sauces.

Preparation time: marinade 2 hours in advance

Serves 4

Cooking surfaces

Stainless grid
Half Moon Baking Stone
EGGspander basket

BBQ Temperature

200°C

Ingredients

    • 4 chicken thighs
    • 3 tbsp white miso paste
    • 5 tbsp mirin
    • 1 tbsp soy sauce
    • 3 tbsp sugar
    • 2 tbsp fresh ginger, finely grated
    • 2 garlic cloves, finely chopped
    • To garnish
    • sesame seeds
    • spring onion, finely sliced

      Equipment

            Method

            For the marinade

            1. Whisk all the ingredients in a bowl.
            2. Add your chicken thighs to the bowl and coat with the marinade.
            3. Place in the fridge and leave to marinade for a minimum of 2 hours.

            To cook the chicken

            1. Set up your Egg with the EGGspander at 200°C. Place a half moon baking stone in the EGGspander basket followed by a stainless steel grid. This will give you direct and indirect cooking zones
            2. Place your chicken thighs on the stainless steel grid above the direct cooking zone in the EGG. If the chicken is starting to brown too fast, move the chicken to the indirect zone and continue cooking.
            3. Cook them until the chicken reaches 74°C about 25 minutes. Being thighs, it can handle being cooked past 74°C.
            4. Remove chicken from the grill and allow to rest for 1 to 2 minutes.  Sprinkle with sesame seeds and spring onions.
            5. We served with some mushroom fried rice and korean stir fried pork.
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