Yuzu Miso Chicken Thighs Recipe By Yoko Nakada | Makes Miso Hungry

Yuzu Miso Chicken Thighs Recipe By Yoko Nakada | Makes Miso Hungry

This recipe is super simple and perfect for a dinner party with friends or easy weekday dinner - it's so versatile. 

The longer you marinate it for, the more delicious, so we'd suggest marinating the chicken thighs overnight, then all you have to do is pop it under the grill when you're ready. What's great is that you can batch make these chicken thighs, pop some in the freezer!


For the marinade:

200g miso

48ml yuzu juice

24ml sake

60g sugar 

48g mirin

48g vegetable oil

20ml soy sauce

+ 4 boneless chicken thighs (recommended) but of course you can keep the bone in or use chicken breast

+ finely chopped spring onion

+ shichimi spice (optional) 



In a medium bowl, mix the marinade. Add the 4 boneless chicken thighs, mix it and leave it in the fridge overnight or at least one hour. 

When you're ready to cook, turn your grill on 180c. Place your chicken thighs on a foiled tray and lather the remaining marinade over them. Grill them for around 10-12 minutes on each side.

Top with spring onion and a pinch of shichimi and enjoy it with Japanese rice and/or a side of salad. 


Lazy about making them? Yoko sells them HERE on her website makesmisohungry.com


Please share your chicken thigh creations with us and tag @makesmisohungry & @wasabigrowersuk

Older post Newer post