Honey-Miso Nuggets

Honey-Miso Nuggets
Servings: 5


  • 2 tablespoons yellow or sweet miso
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon pepper
  • 1 1/2 pounds (about 6 whole) boneless, skinless chicken thighs, each cut into 3 chunks
  • Scallions for topping

Make It

1. In a small bowl, stir together the miso, honey, mustard, and pepper with 2 tablespoons water. Place the chicken and half the marinade in a gallon-size ziplock bag. Seal the bag, then massage and turn it to evenly coat the chicken. Refrigerate 30 minutes or overnight. Refrigerate the remaining marinade in a separate container.

2. Prepare your grill for cooking over medium-high heat. Generously oil the grill grates. Grill the chicken, covered, 3 minutes on each side. Baste the chicken with the reserved marinade, then grill it until the internal temperature reaches 165 degrees , 2 to 3 minutes more per side.