Honey-Miso Grilled Chicken

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Honey-mustard is king of dipping sauces, but honey-miso might just be prince of marinades. Salty-sweet and packed with umami, this 5-ingredient marinade takes just a few minutes to whisk together—and transforms basic boneless skinless chicken thighs into a grill-out main that rivals even the finest steak.

Contrary to popular belief, marinating before grilling does not actually infuse the chicken with the marinade’s flavor. Studies have shown that salt is the only molecule that can penetrate below the exterior 1/8” of the meat. But this doesn’t mean marinades are superfluous; our marinade accomplishes three things here:

1. The salt contained in the marinade (via miso as well as the soy sauce) sinks into the chicken, seasoning it from the inside out.

2. The honey in the marinade helps the chicken to caramelize, creating those gorgeous grill marks while it cooks.

3. The reserved marinade brushed over the chicken on the grill glazes the chicken in all those salty-sweet flavors which may have dissipated during the long grilling time.

Once the chicken is off the grill, make sure you give it time to rest before digging in. Cutting into piping hot chicken immediately will release all its juices, rendering it dry, even if it wasn’t overcooked. Wait five minutes: I promise it will still be warm.

Enjoy!

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Honey-Miso Grilled Chicken

(Serves 4)

3 tbsp. honey

3 tbsp. white miso

2 tbsp. rice vinegar

2 tbsp. soy sauce

½ tsp. sesame oil

¾ tsp. kosher salt

4 boneless skinless chicken thighs (about 1 ½ lb.)

1 scallion, thinly sliced, for topping

Equipment: large bowl, grill pan, tongs

Instructions

In a large bowl, whisk together honey, miso, rice vinegar, soy sauce, and sesame oil. Remove ¼ cup marinade and set aside.

Add chicken to remaining marinade in bowl, turning to make sure each piece is completely coated. Cover and let sit at room temperature for 20 minutes or refrigerate for up to 2 hours. (If refrigerating, remove from refrigerator about 20 minutes before grilling.)

Meanwhile, preheat grill over medium-high heat for at least 5 minutes. Clean and oil grill grates.

Remove chicken from the marinade, allowing excess to drip off, and arrange in a single layer on a clean plate. (Discard used marinade.) Season chicken all over with ¾ teaspoon salt.

Arrange chicken on the grill, top side down, and cook until deeply marked, 6-7 minutes. Turn and continue to grill until cooked through, 6-7 minutes more. During last two minutes of cooking, brush with reserved marinade.

Remove chicken to a serving platter and brush with any remaining reserved marinade. Top with scallion.

Originally posted June 8, 2025.