Grilled Chicken Thighs with Miso Marinade Recipe

• 16 boneless, skinless chicken thighs, about 2 pounds
• 3 tablespoons yellow miso
• 1 (2-inch) piece fresh ginger, peeled and minced
• 4 medium garlic cloves
• Finely grated zest of 1 lemon
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon chili garlic sauce or red chili paste

1. Pat the chicken thighs with paper towels to dry and place in a large zipper-lock plastic bag.
2. In a food processor, blend the remaining ingredients to form a smooth paste.
3. Add this marinade to the zipper-lock bag, seal, and shake to make sure the chicken is well coated.
4. Place in a baking dish and refrigerate for 4 hours or up to overnight, turning the bag a few times.
5. Prepare the grill to medium-high heat.
6. Remove chicken from the bag and discard the marinade.
7. Place the chicken on a grill rack thats been oiled or coated with cooking spray.
8. Grill 3 minutes on each side or until done.
9. Serve immediately.

chicken, yellow miso, fresh ginger, garlic, lemon, vegetable oil, sesame oil, rice vinegar, soy sauce, garlic

Taken from www.chowhound.com/recipes/grilled-chicken-thighs-miso-marinade-31421 (may not work)