- 3 lb. skinless, boneless chicken thighs
- 2 tsp. kosher salt
- 1 (12-oz.) can ginger beer
- 6 garlic cloves, finely grated
- ¾ c. rice vinegar
- 3 T. finely grated ginger
- 1 T. white miso paste
- ¾ c. sunflower or canola oil
Season the chicken on all sides with salt and place in a large bowl. Add the ginger beer, garlic, vinegar, and ginger to the bowl and toss to combine. Whisk the miso and ¾ cup oil in a small bowl and add to the chicken; turn to coat the chicken evenly. Cover and chill at least 2 hours and up to 24 hours.
Prepare a grill for high heat cooking; brush the grate lightly with oil. Grill the chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of each thigh registers 165°F, about 12–15 minutes. Transfer to a platter and tent with foil to keep warm before serving.
- Yields: 6-8 servings
- Preparation Time: 20 minutes plus marinating time
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