EFK Kitchen Ready
EFK Miso-Peanut Grilled Chicken
Juicy chicken thighs marinated in miso, peanut, lime, garlic, and ginger, then finished with real grill char. The flavor is deep and savory with a family-friendly heat level.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 20 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Whisk miso, peanut butter, soy sauce, lime juice, honey, garlic, ginger, oil, and optional pepper. Reserve 2 tablespoons for serving, then coat the chicken with the remainder. Marinate refrigerated for at least 30 minutes and up to 8 hours.
- Heat the grill or griddle to medium-high. Wipe off excess marinade so it does not burn, then cook chicken until browned and the thickest part reaches 165°F, turning as needed, about 8–10 minutes total.
- Rest 5 minutes. Slice and serve with the reserved sauce, rice, cucumber, and herbs.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; BlueStar griddle or outdoor grill; tongs; instant-read thermometer.
Food safety & storage
Marinate chicken in the refrigerator. Discard marinade that touched raw chicken unless boiled separately. Cook chicken to 165°F. Refrigerate leftovers promptly and use within 3–4 days.
View this recipe on the original EFK website ↗