Grilled Chicken Thighs with Spicy Miso Mayo Recipe

Name: Grilled Chicken Thighs with Spicy Miso Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small yellow bell pepper; One 1 1/2-inch piece of ginger, peeled and chopped; 5 garlic cloves, crushed; 1/4 cup yuzu kosho paste (see Note); 2 stalks of fresh lemongrass, tender inner white parts only, chopped; 1/4 cup yuzu juice; 1/3 cup finely chopped cilantro; 1 cup canola oil, plus more for greasing; 8 boneless skin-on chicken thighs (about 3 pounds); 1/3 cup mayonnaise; 2 teaspoons shiro miso (see Note); 2 teaspoons Sriracha; Kosher salt; Thinly sliced scallions, for garnish

Servings: persons

1 small yellow bell pepper
One 1 1/2-inch piece of ginger, peeled and chopped
5 garlic cloves, crushed
1/4 cup yuzu kosho paste (see Note)
2 stalks of fresh lemongrass, tender inner white parts only, chopped
1/4 cup yuzu juice
1/3 cup finely chopped cilantro
1 cup canola oil, plus more for greasing
8 boneless skin-on chicken thighs (about 3 pounds)
1/3 cup mayonnaise
2 teaspoons shiro miso (see Note)
2 teaspoons Sriracha
Kosher salt
Thinly sliced scallions, for garnish

1
Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred all over, 5 minutes.
2
Place the bell pepper in a small bowl and cover with plastic wrap; let steam for 15 minutes.
3
Peel, seed and chop the pepper.
4
In a blender, combine the bell pepper with the ginger, garlic, yuzu kosho, lemongrass, yuzu juice and cilantro and pulse a few times.
5
With the blender on, slowly add the 1 cup of canola oil, scraping down the side, until well blended.
6
Transfer 1/4 cup of the marinade to a small bowl, cover and refrigerate.
7
Pour the remaining marinade into a bowl.
8
Add the chicken and massage the marinade into the chicken.
9
Cover and refrigerate for 3 hours.
10
Meanwhile, in a small bowl, combine the mayonnaise, miso and Sriracha.
11
Season with salt and mix well.
12
Light a grill and brush the grates with oil.
13
Remove the chicken from the marinade and season with salt.
14
Grill over moderate heat, brushing with the reserved marinade and turning occasionally, until the skin is crispy and the chicken is cooked through, about 15 minutes.
15
Transfer the chicken to a cutting board and let rest for 5 minutes.
16
Slice the chicken and transfer to a platter.
17
Garnish with the scallions and serve with the spicy mayo.

1230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small yellow bell pepper, One 1 1/2-inch piece of ginger, peeled and chopped, 5 garlic cloves, crushed, 1/4 cup yuzu kosho paste (see Note), and more.

Yes, Grilled Chicken Thighs with Spicy Miso Mayo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken Thighs with Spicy Miso Mayo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions