Total Time
1hr 25mins
Prep 1 hr 15 mins
Cook 10 mins

My mom makes miso every year and this is one of the first things that we make with her miso. The recipe (with a variety of differences) is readily available, but I tend to go with the most simple versions of things, so this is what we use. The grilling/broiling instructions are a bit vague, but grills are different enough that the operator should use whatever method they think is most reasonable, just keep an eye on it to make sure it doesn't burn. Burnt miso is not a good thing. Prep time includes marinating time.

Ingredients Nutrition

  • 2 tablespoons soy sauce
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 2 tablespoons miso, preferably white miso
  • 2 green onions, thinly sliced
  • 1 teaspoon fresh grated ginger
  • 1 clove garlic, crushed
  • 8 boneless chicken thighs (take the skin off if you prefer)
  • 1 teaspoon sesame seeds, lightly roasted


  1. Mix together the soy sauce, sake, mirin, miso, onions, ginger and garlic in a shallow dish.
  2. Place chicken pieces into marinade, turn to coat well and marinate for 1 hour, turning several times.
  3. Preheat grill so that it is very hot.
  4. This can also be broiled in the oven, turning only once halfway through the cooking time.
  5. Remove the chicken from the marinade and pat dry on kitchen paper.
  6. Grill the chicken until cooked through and juices run clear.
  7. Sprinkle with sesame seeds, serve with steamed rice.
Most Helpful

This was so lovely. I also used boneless skinless breasts that I chunked and skewered. It was just delicious. I didn't have any sake and just used the rice wine. I added a bit of sugar to a few pieces to try it, also delicoius! Will probably sweeten the marinade a tad next time. Thanks a lot for this great recipe.

yogiclarebear September 09, 2008

Absolutely gorgeous, wow, yum. I knew I would love this recipe, I love asian flavours and after reading the ingredients I knew it was going to be yummy. I did use chicken breasts as this is what I had on hand chopped into bite size pieces and skewered. I basted twice while cooking and reserved left over marinade, boiled to take out impurities of chicken added a couple of ingredients and made a dipping sauce. It was delicious and I will be making again. It is such a simple recipe but it tastes superb. Thanks for sharing

The Flying Chef March 03, 2008

I wanted to make something with some boneless, skinless chicken thighs and liked the idea that this had miso in it, which I also had around (but mine was mild red miso). I did not have sake so I used white wine. From reading another review, I thought it might not be sweet enough for me so used 2 teaspoons of turbinado sugar in addition to the other ingredients. I also cooked this in the wok and was very happy with the results. The chicken was moist and tender in all its miso-gingery goodness - YUM! Great Asian flavors and sriracha gave it a kick at the table. Thanks for posting, Akikobay, I'll make this again.

Garlic Chick June 22, 2013