Spicy Miso Grilled Chicken is packed with bold flavor thanks to a simple marinade made with miso, gochujang, soy sauce, garlic, and a touch of sweetness. The chicken stays juicy on the inside while the grill creates beautifully caramelized, slightly charred edges that make every bite even better.

This recipe is perfect for summer cookouts, family dinners, or meal prep because the chicken is just as delicious served fresh off the grill as it is sliced into salads, rice bowls, or wraps the next day. The marinade comes together in minutes, and after a little time to soak up all those flavors, the grill does the rest.

Why You’ll Love This Miso Grilled Chicken Recipe

• Bold sweet, spicy, and savory flavors.
• Juicy chicken with perfectly charred edges.
• Easy marinade made with simple ingredients.
• Great for cookouts and weeknight dinners.
• Delicious served hot or cold.
• Perfect with rice, vegetables, or salads.

What You Will Need

You’ll need a large mixing bowl or zip-top bag to marinate the chicken. A whisk makes it easy to combine the marinade until smooth.

An outdoor grill works best for this recipe, along with long grilling tongs for turning the chicken safely. An instant-read thermometer is also helpful to make sure the chicken is fully cooked without drying it out.

Ingredients

• 2 tablespoons white (shiro) miso paste
• 2 tablespoons gochujang
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 2 tablespoons sake
• 1 tablespoon granulated sugar
• 1 teaspoon garlic ginger paste
• ½ teaspoon black pepper
• 12 boneless, skin-on chicken thighs

How to Make Miso Grilled Chicken

Step 1: Prepare the Marinade

In a large bowl, whisk together the miso paste, gochujang, mirin, soy sauce, sake, sugar, garlic ginger paste, and black pepper until smooth.

Step 2: Marinate the Chicken

Add the chicken thighs to the bowl and toss until every piece is evenly coated.

Cover and refrigerate for 1 to 4 hours to allow the flavors to soak into the chicken.

Step 3: Prepare the Grill

Preheat your grill for medium-high indirect heat.

If possible, place a drip pan underneath the area where the chicken will cook to catch any dripping fat and reduce flare-ups.

Step 4: Grill the Chicken

Arrange the chicken skin-side up over indirect heat and close the lid.

Cook for about 20 to 25 minutes, turning occasionally, until the chicken reaches an internal temperature of 175°F (80°C).

Step 5: Finish Over Direct Heat

Move a few pieces of chicken at a time directly over the heat.

Grill for 1 to 2 minutes per side until lightly charred and caramelized, watching carefully to prevent burning.

Transfer to a serving platter and let the chicken rest for 5 minutes before serving.

Tips

Marinating for at least one hour gives the chicken plenty of flavor, but letting it sit for up to four hours produces even better results.

Cook the chicken mostly over indirect heat since the sugar in the marinade can burn quickly over direct flames.

If flare-ups occur, move the chicken back to indirect heat until the flames settle.

Use an instant-read thermometer to ensure the chicken reaches 175°F for juicy, tender thighs.

If you can’t find gochujang, use extra miso paste along with your favorite chili paste or chili garlic sauce to add heat.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 4 days.

Reheat gently in the oven, air fryer, or microwave until warmed through. The leftovers are also excellent sliced into rice bowls, wraps, salads, or sandwiches.

More Chicken Recipes

• Chicken Tikka Naan 
• Butter Chicken
• Rotisserie Chicken Quesadillas
• Chicken Wrap With Avocado Salsa