Grilled Chicken with Tangy Miso Honey Mustard Sauce
This recipe delivers succulent grilled chicken thighs and legs enhanced by a tangy and savory miso honey mustard sauce. The combination provides a unique umami depth, perfectly balanced with sweetness and a touch of tang, resulting in a flavorful and juicy main course ideal for any grilling occasion.
Equipment
- 1 Grill Charcoal or gas grill, essential for flavor and crispy skin.
- 1 Large Mixing Bowl For marinating the chicken.
- 1 Whisk To thoroughly combine the sauce ingredients.
- 1 Tongs For safely handling and turning chicken on the grill.
- 1 Basting Brush For applying the sauce during grilling.
Ingredients
Main
- 6 whole Chicken Thighs Skin On
- 6 whole Chicken Legs Skin-on
- 1-½ cup Honey Mustard Salad Dressing Divided
- 2 Tablespoons Light Miso Paste
Instructions
- Pat chicken thighs and legs very dry with paper towels to ensure crispy skin.
- In a large mixing bowl, combine 1 cup of honey mustard salad dressing with the light miso paste; whisk well. Reserve the remaining 1/2 cup of honey mustard dressing for later basting and serving.
- Add the dried chicken pieces to the miso honey mustard mixture, ensuring all pieces are thoroughly coated. Cover and refrigerate to marinate for at least 30 minutes, or ideally 2-4 hours.
- Preheat your grill to medium-high heat (about 375-400°F / 190-200°C), creating a two-zone setup with both direct and indirect heat.
- Place the marinated chicken skin-side down over direct heat, grilling for 5-7 minutes until the skin is golden brown and crispy.
- Flip the chicken, then move it to the indirect heat zone. Cover the grill and continue to cook, turning occasionally, for 15-20 minutes.
- During the last 5-10 minutes of cooking, baste the chicken with the reserved 1/2 cup of honey mustard dressing, repeating a few times.
- Cook until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part of the thigh, avoiding the bone.
- Remove the chicken from the grill and let it rest on a cutting board for 5-10 minutes before serving, allowing the juices to redistribute for maximum tenderness.
Notes
Achieve truly crispy skin by patting the chicken pieces very dry before marinating. For optimal flavor penetration, marinate the chicken for at least 2-4 hours, or preferably overnight. When grilling, employ a two-zone cooking method: start over direct heat to sear and crisp the skin, then move to indirect heat to finish cooking through without burning. This ensures juicy meat with beautifully rendered, crispy skin. Reserve a portion of the honey mustard sauce *before* it comes into contact with raw chicken for basting during the final stages of cooking and for serving. Always cook chicken to an internal temperature of 165°F (74°C) and allow it to rest for 5-10 minutes after grilling to redistribute juices.