Grilled chicken marinated in an umami blend of white miso, peanut butter, soy sauce, and beer, with a hint of chili. A quick and flavorful recipe, perfect for a barbecue.
Ingredients
- 69 g White miso (shiro)
- 64 g Creamy peanut butter
- 60 ml Shoyu (soy sauce)
- 50 g Packed light brown sugar
- 60 ml Beer (standard lager preferred)
- 3 cloves Garlic cloves
- 2 tsp Sriracha or chili garlic paste (optional)
- 1.1 kg Boneless, skinless chicken thighs
- to taste Oil (for the grill)
Method
- Prepare the marinade following the preparation instructions.
- Add the chicken thighs to the bowl or bag containing the marinade.
- Coat the meat well, seal the bag or cover the bowl, and place in the refrigerator overnight (at least 8 hours).
- Remove the chicken from the refrigerator about 20 minutes before cooking.
- Fire up a grill for direct high heat or preheat a grill pan on the stove.
- Generously oil the grill grates or the grill pan using tongs and an oil-soaked cloth or paper towel.
- Place the chicken thighs directly on the grill without wiping off the excess marinade.
- Grill covered (or uncovered depending on the grill) until the underside is well charred and releases easily from the grates, about 4 to 6 minutes.
- Flip the thighs and continue cooking until they are cooked through (an internal temperature of at least 74°C), about 4 to 6 minutes more.
- Serve immediately, optionally accompanied by rice and some sliced green onions or sesame seeds.
Nutrition
Per serving
- Energy
- 732.9 kcal
- Protein
- 55.13 g
- Carbohydrate
- 22.23 g
- Fat
- 46.69 g
- Fibre
- 1.95 g
- Calcium
- 18.07 mg
- Iron
- 0.69 mg
- Magnesium
- 36.87 mg