Grilled Chicken with Tangy Miso Honey Mustard Sauce

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   The sauce can be made up to a week ahead and stored in an airtight container in the refrigerator, and is also delicious served with poached chicken or grilled shrimp.

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   1.

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   Place the miso paste in a small bowl and slowly whisk in 1 cup of the honey mustard dressing.

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   Set aside.

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   Reserve the remaining honey mustard dressing for basting the chicken.

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   2.

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   Preheat the grill to medium heat.

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   Brush each piece of chicken with honey mustard dressing.

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   3.

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    Lightly oil the grill grate.

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    Grill the chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until the juices run clear.

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    When grilling the chicken thighs, place them skin side down first.

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    Baste occasionally with the reserved dressing during the last 10 minutes.

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    Watch carefully to prevent burning.

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    4.

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    In a small saucepan, gently warm the miso honey mustard sauce.

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    Serve with the grilled chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.