Tender skinless chicken thighs are marinated in a complexly flavored miso mix and grilled to juicy perfection on the grill in just about 10 minutes plus marinating time. Mix up the marinade and enjoy some tiny umbrella adorned beverages as you soak up the summer sun. The perfect summer time scenario. Barbecue, drinks, and lounging. Make it happen!
It took a little while for the scorching hot summer days to arrive in Pasadena this year, but boy oh boy, have they ever arrived now! It’s been blazing all week, and I’ve turned into a hermit. I sunburn in negative five minutes. Just the thought of going outside turns my shoulders pink. No, I’m not going to complain about the beautiful California weather, but gosh it get’s really hot in our kitchen! Perfect timing for quick grilled chicken and a cold green bean salad. No need to turn on the stove and turn your kitchen into an inferno.
Green Bean Salad recipe coming soon!
This recipe was a hit in our house! All of the leftovers were gobbled up quickly.
The cast. I love this image because you can see our entire tiny loft. Kitchen, living room, bedroom. This is my view when I’m cooking up goodies for the blog. We’re moving soon, and I will miss it! It’s tiny, but cute.
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons tamari (dark extra flavorful soy sauce)
- 1 tablespoon fresh grated ginger (or sub 1/2 teaspoon dried like I did!)
- 1 teaspoon sesame oil
- 2 tablespoons miso paste
- 1 tablespoon Gochujang, Korean Red Pepper Paste (see below, or sub 1 teaspoon or less Sriracha, Rooster Sauce)
- If you sub for sriracha, add 1/2 teaspoon of sugar to the marinade to mimic the subtle sweetness of the gochujang.
- 1/4 cup water
- Sesame seeds for garnish, if you like. (I just think they look pretty)
- Mix together marinade ingredients in a small bowl and pour into a zip top baggie with chicken thighs. Refrigerate.
- Marinate for 1-2 hours or up to overnight
- Preheat grill to high. Close the lid on the bbq and let it get really hot!
- Spread thighs evenly across grill on cook for 3 minutes on each side, turning only once. The key to juicy grilled chicken and pretty grill marks is turning it as little as possible
- Move chicken to top rack, close the lid and let the heat cook them through, about 4-5 minutes or until no longer pink in the middle
I’m a bit of a germaphobe. The chicken goes in a bag, and then in a tupperware container. Better safe than sorry.
The fun of a zoom lens. I’m not actually crazy enough to get this close to a lit bbq with my precious SLR camera, don’t worry. No burns! (this time) Is there anything prettier than a meal on the grill? Yum! Look at that color!
This is the weather I was complaining about. We’re incredibly lucky to live in such a beautiful part of the country! What a gorgeous day. I love this little terrace/patio area.
This is what happens when I get bored. Pseudo-artistic shot of a potted tree. I reeaaaallllly wanted to eat that chicken.
I love skinless chicken thighs because they stay so moist and juicy when grilled. You can certainly sub for chicken breast if you like, it’s all up to you!
Happy Friday, and have a wonderful weekend!