Spicy Miso Grilled Chicken

I love spicy foods, especially dishes that have more than just that hot, make you sweat kind of heat. The really great spicy dishes have a depth of flavour and heat levels that change as you enjoy them. I think this miso grilled chicken qualifies.

This marinade would also be amazing with pork.

Adapted from a Men's Health recipe

Ingredients
8 skinless, boneless chicken thighs
2 chicken breasts
3 tbsp sirachi sauce (hot sauce)
2 tbsp vegetable oil
1/2 c white grape juice (apple juice works too)
1 tbsp honey
1 tbsp red miso
1 tbsp grated fresh ginger
4 cloves of garlic, chopped
1 tsp salt
1 c water
1 onion, halved and thinly sliced
6 green onions, chopped

 What to do

• In a bowl, combine all ingredients EXCEPT chicken, and both kinds of onions.
• Mix well (the miso usually requires a bit of extra attention to make sure it mixes completely).
• Pour half the mixture into a large ziploc.
• Add half of regular and green onions to the bowl and the other half into the bag.
• Cover and place the bowl in the fridge.
• Place the chicken in the ziploc with the marinade mixture.
• Seal and refrigerate for at least 2 hours but preferably overnight.
• When ready to grill chicken, remove marinade in the bowl and place in a small pan.
• Simmer over medium-low heat for about 20 minutes. If desired, use a hand blender to blend in onions and make sauce thicker.
• Meanwhile, oil BBQ grill and heat to medium high.
• Grill chicken until nice grill marks have formed and chicken releases easily. (5 minutes for thighs; 8 minutes for breasts). Throw away marinade in bag.
• Flip chicken and cook 5-10 minutes more. Make sure chicken is cooked to internal temp of 170 degrees F.
• Remove from grill and rest for 3-5 minutes so juices redistribute within chicken.
• Use cooked sauce for dipping or drizzle over chicken.
• Makes 4-6 servings.