Spicy miso grilled chicken is a Korean inspired dish worthy of your next backyard grilling party. Bright Korean flavours work beautifully here. And it’s no surprise. How long have the Koreans been serving BBQ?
I’ve been getting into miso lately. The salty, earthy, savory flavour just seems to add magic to everything it touches.
Miso grilled chicken with Korean kick
I saw recipe for Japanese broiled miso chicken. Looked really good. Subtle and understated in that Japanese way. But so tasty.
Then I started thinking. What if I made that but slammed it up against Korean zing? And tossed it on the grill? It worked.
In the end, spicy miso grilled chicken is more Korean than Japanese. Subtle Japanese inspiration crushed by a big dollop of gochujang.
Gochujang is like miso jacked up with Korean flavours. It’s chili and fermented soybean. Straight up it’s pretty assertive. Mix miso and gochujang and you mellow out the bite. That’s why this works. The miso smooths things out nicely.
What you wind up with is grilled chicken that tastes Korean but tempered somehow by the miso. It’s an umami bomb. No doubt about that.
But there’s more Japanese influence here. Mirin and sugar lend a sweet note. Sake adds a little something too. And in the end it comes together in a way that’s hard to put a finger on. Just tasty Asian inspired grilled chicken.
Grilling technique matters
Grilling technique is really important in this recipe. There’s sugar in the marinade. There’s skin on the chicken. Direct heat invites burning. Burning badly.
Indirect, medium hot heat is what you are after. Set your grill up so there’s no fire directly under the chicken. It’s a good idea to put a drip pan under the grill grate too. The fat dripping from the chicken will make a big mess otherwise.
Once the chicken is almost done it over the direct heat to char up a bit. Do this a few pieces at a time. You are going to get flare-ups. Stay cool. Stay calm. Use long tongs. It will be OK.
Don’t fear the grill. It’s a tool. Own it. It’s there to serve you.
Once you have the char you want move the pieces back to the safe zone. Keep doing that until all the chicken is just the way you want it.
Spicy miso grilled chicken. It could become one of your favourites. It’s one of mine…
spicy miso grilled chicken
Ingredients
- 2 Tbsp shiro miso
- 2 Tbsp gochujang
- 1 Tbsp mirin - available at Asian grocers.
- 1 Tbsp soy sauce
- 2 Tbsp sake
- 1 Tbsp white sugar
- 1 tsp garlic ginger paste - or a 1/2 tsp garlic and 1/2 tsp ginger, finely minced
- 1/2 tsp black pepper
- 12 boneless skin-on chicken thighs
Instructions
- Combine all the ingredients except the chicken and mix thoroughly.
- Toss the chicken in the marinade and refrigerate for 1 to 4 hours.
- Set your grill up for indirect, medium high heat.
- Place a drip pan under the grill where you will be putting the chicken.
- Grill until the chicken reaches an internal temperature of 175F, about 20-25 minutes.
- Working in batches of 2 or 3 pieces, place the chicken over direct heat to colour up.
Notes
Nutrition
Chile verde. Chili Colorado. Braised pork with tomatillos. Add some more green chilies and some cilantro and you have what might be the state dish of New Mexico. It’s all over the southern US. It’s nowhere up north. I don’t know why. It’s flat out comfort food.
Don’t overlook pork as a stew meat. That pork shoulder you make into pulled pork is perfect for stew. Rich in collagen, it gets better as it breaks down in the BBQ pit. It does the exact same thing in a braise. This dish uses tomatillo salsa . Make it if you can. If you can’t you can use a decent jarred green tomatillo salsa. Better to use pre-fab than not learn about chile verde.
I put pinto beans in this dish. I like the contrast of the pork with tomatillos against the beans. It’s very good without it if you feel like being a purist. Beans on the side work nicely too. This makes a pretty awesome burrito if you have leftovers. Just pick out the bones (if you’re using meat on the bone) before you make your burritos.
The choice of pork is important. You want meat that needs low and slow. Ribs and shoulder are what you should be looking at. Loin will wind up dry. Who wants dry braised pork with tomatillos?
