Savory Miso-Glazed Chicken

Why This Savory Miso-Glazed Chicken Works

During the long rest in the fridge, the salty miso, soy sauce, and sugar sink into the chicken instead of just sitting on the outside. The miso paste clings to the surface and keeps a thin coat on the meat, so it doesn’t dry out on the grill. Sugar and mirin start to soften the outside of the chicken a bit, so it cooks up tender instead of tough.

As the chicken hits the hot grill, the miso-sugar mixture on the outside starts to brown and go sticky. That sticky layer holds in the juices while the inside cooks through. Sesame oil spreads over the surface and keeps it from sticking and drying, so the thighs stay moist even over medium-high heat.

By the time the chicken is done, the outside has a deep, browned glaze that’s slightly sweet and salty, and the inside stays juicy. A short rest off the grill lets the hot juices settle back into the meat instead of running out on the cutting board.

Mistakes To Avoid

Letting the chicken sit in a thick layer of marinade on the grill can cause fast burning. The miso, sugar, and soy on the surface scorch before the inside cooks, so the outside turns black and bitter while the meat stays undercooked near the bone side.

Grilling on heat that is too low keeps the miso glaze from caramelizing properly. Instead of getting a sticky, browned surface, the chicken steams and turns pale and a bit rubbery, and the skinless thighs can end up looking and feeling boiled.

Skipping the resting time after grilling means the juices inside the thighs don’t settle. Cutting into them right away makes the liquid run out onto the board, so the pieces end up drier and a little stringy once served.

Using very thick or uneven chicken thighs makes timing tricky. The thinner parts cook through and start to dry out while the thickest spots near the center stay soft and slightly raw, even though the outside looks done.