How to Make Grilled Miso Chicken Thighs
Chicken thighs are often overlooked in favor of other popular cuts of chicken like grilled chicken breast or chicken wings. But using chicken thighs for recipes offers a range of benefits. They're known for their rich flavor and tenderness, making them ideal for marinating and absorbing bold seasonings like miso paste. Chicken thighs also have a higher fat content compared to other cuts, which helps keep the meat moist and creates delicious results on the grill. Try our grilled honey miso chicken thighs recipe for a cost-effective dish that combines sweet and savory flavors.
Honey Miso Chicken Thighs
Once marinated, chicken thighs can be grilled, baked, or pan-seared to perfection. The high-fat content in the thighs helps them stay juicy and tender, while the miso paste caramelizes and forms a flavorful crust on the outside. Top these tasty chicken thighs with a garnish of chopped green onions and your dish is complete.
Yield: 4 servings
Prep Time: 130 minutes
Cook Time: 15 minutes
Total Time: 145 minutes
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1/4 cup miso paste
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 3 tablespoons honey
- 1 tablespoon sesame oil
- Chopped green onions for garnish
Directions
- In mixing bowl, whisk together miso paste, soy sauce, minced garlic, honey, and sesame oil to create marinade.
- Place chicken thighs in shallow dish and cover with marinade. Refrigerate 2 hours or overnight for maximum flavor.
- Preheat outdoor grill to medium-high heat and lightly oil grates to prevent sticking.
- Remove chicken thighs from marinade and place on grill, skin side down. Discard remaining marinade.
- Grill thighs for about 6-7 minutes per side, or until internal temp in thickest part reaches 165 degrees Fahrenheit. Skin should be crispy and slightly charred.
- Once cooked, remove thighs from grill and let them rest for a few minutes before serving.
- Garnish with freshly chopped green onions and serve.
What Type of Miso Should I Use?
You can use any type of miso that you prefer. White miso will have a mild flavor and the darker red miso will be stronger.
Can I Cook This in the Oven?
Yes, you can cook these chicken thighs in the oven. Preheat the oven to 400 degrees Fahrenheit and place the thighs on a baking sheet lined with parchment paper. Cook for 30-35 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the skin is crispy and golden brown.
Compared to other cuts of chicken, such as chicken breasts, thighs tend to be more affordable, making them a budget-friendly choice for restaurants and food service establishments. This means that you can offer high-quality chicken dishes to your customers without breaking the bank. The dark meat of the chicken thighs lends well to a range of cooking methods, so you don't have to worry about the meat drying out.
By Michale LeRoyRelated Resources
Resting Meat: Why You Should and for How Long
If you’re grilling the best cuts of steak, you want to make sure these premium cuts shine. Letting meat rest is an essential part of the cooking process to serve quality meat. This is true for chicken, lamb, pork, game meats, and even some fish. We explain exactly why and how long meat needs to rest so your menu has customers coming back for more. How to Rest a Steak Check out our video to learn how to rest a steak the proper way: <iframe itemprop="embedURL" width="560" height="315" src="https://www.youtube.com/embed/RJohoiGPSRw?rel=0" frameborder="0" allowfullscreen=""></iframe> How Long to Let Meat Rest As a general rule, rest thinner cuts of meat for a minimum of 5-7 minutes. Thick cuts should rest for 10-20 minutes before you cut into them. Meat Resting Times and Temperature The goal with steak is for the center to be between 120-130 degrees Fahrenheit and the exterior between 125-140 degrees Fahrenheit. You can use a probe thermometer to check the internal temperature, but any further cutting into the meat will cause the juices to expel from the fibers. Use the following timing recommendations to learn how long to rest steak so that the flavorful juices have time to distribute through your meat: Rest meat for 5 minutes per inch of thickness. Rest meat for 10 minutes per pound. Rest meat for 1 minute for every 100 grams. Rest thin meat for half the time it took to cook. Rest thick meat for the whole time it took to cook. How to Rest Steak Follow the steps below to properly rest a steak, roast, or any type of meat: Remove the meat from the oven or off the burner. Transfer the meat to a cutting board, warm plate, or serving platter. Trap heat by tenting the pan with aluminum foil. Remove the foil after the appropriate rest time. Plate and serve. Why Do You Let Meat Rest? Internal juices constrict during the cooking process, and resting meat allows its juices to reabsorb and redistribute. Cutting it too soon will cause its juice to pool out and yield a dry cut of meat. We break down what happens to muscle fibers when they're heated so you can understand this phenomenon: What Happens to Meat When You Cook It? This is what happens to the muscle fibers in meat while it cooks: When the steak is heated, the muscle fibers constrict. This constriction pushes the juices in those fibers away from the heat source and towards the center of the meat. Since all of the moisture is concentrated in the center of the meat, it will pour out of the meat as soon as it is cut, making it look unappealing and bloody while taking the moisture and flavor with it. The steak ends up dry and flavorless. What Happens When You Let Meat Rest? This is why it is so important to rest meat before serving: As the meat rests, the constricted muscle fibers begin to relax. The pressure on the juices is slowly released and they redistribute towards the edges of the meat. By letting the meat rest, you achieve an evenly moist and flavorful steak. What Is Carryover Cooking? Carryover cooking means your food is still cooking after it's removed from the heating element. Why does carryover cooking occur? During the resting period, the outer layers of your meat cool while the temperature at the center continues to rise. The latent heat traveling through the meat induces carryover cooking. The meat achieves its final resting temperature when its outer and inner temperatures meet. How Much Does Meat Temperature Rise When Resting? The density of your meat determines how much its temperature rises when resting. While you'll set your unit to your desired grilling temperature, variables like hot zones can induce more carryover, and small cuts of meat, such as steaks, are less prone to carryover cooking. With that in mind, we provide guidelines for carryover cooking large and small cuts of meat below: Small Meat Cuts Temperature Rise - Smaller meats like hamburgers, chicken breasts, and steak will continue to rise between 3-6 degrees Fahrenheit when resting. Large Meat Cuts Temperature Rise - Larger roasts such as pork tenderloin and turkey can rise between 10-15 degrees Fahrenheit when resting. When to Remove Steak from Grill Factor carryover cooking into your total cooking time and remove your steak from the grill when it’s between 3-5 degrees Fahrenheit under its ideal doneness temperature. For example, if you're preparing an asado and want to serve a thick picanha steak medium-rare (130 degrees Fahrenheit), remove it when it reaches 126 degrees Fahrenheit. Resting Meat FAQs As chefs start resting their meat, they may have some additional questions about how to achieve the best results. To help you engineer the perfect steak, we answer the most frequently asked questions about resting meat below. How Long Can Cooked Meat Sit Out? Resting meat should never run the risk of time-temperature abuse. Cooked meat can only sit out for less than two hours before it enters unsafe temperatures. According to the USDA, food items between 40-140 degrees Fahrenheit are in the Temperature Danger Zone, and at risk of growing bacteria. To prevent food poisoning, don't leave food out for extended periods. Should You Wrap Steak in Foil? Tenting steak in aluminum foil after grilling keeps the meat warm during the resting period. When it's 3-5 degrees under its ideal doneness temperature, remove your steak from the grill and loosely wrap aluminum foil around it. Give your prime-grade beef, ribs, or chicken the time they need to rest before serving. Your guests and customers will be impressed by the flavorful results!
Grilling Temps
During the summer, grilling out is as quintessential as eating hot dogs at baseball games. We provide grilling temps for steak, chicken, and fish, walk you through what grill temperatures mean, and teach you how to test your grill temperature without a thermometer. Whether you’re catering a traditional Argentinian BBQ or planning a Fourth of July menu, you’ll be ready to get your grill on. Use these links to learn more about grilling temps for different foods: Grill Temp for Steak Grill Temp for Chicken Grill Temp for Hamburgers Grill Temp for Fish The Four Grill Temperatures How to Gauge Grill Temperature Grill Temperature Chart Shop All Commercial Grills and Griddles Grill Temp for Steak The first step in achieving your ideal steak is setting your grill to the appropriate temperature. While cooking time is based on the desired doneness, grill temperature is based on the steak's thickness. Discover the grill temp for 1/2”, 3/4 to 1”, and over 1” thick steaks. 1/2" Thick Steaks - cook at high heat 3/4 to 1" Thick Steaks - cook at medium high heat Over 1" Thick Steaks - cook at medium heat Steak Internal Temperature What internal temperature your steaks should reach depends on the level of doneness you’re hoping to achieve. You can master the art of grilling the perfect steak by viewing our comprehensive steak doneness guide, or you can introduce yourself to basic steak internal temps below. Internal Temperature Extra Rare Steak - Extra rare steak, also known as blue steak, should be grilled for approximately one minute on each side to achieve an internal temperature of 115 - 120 degrees Fahrenheit. Internal Temperature Rare Steak - Rare steaks should be grilled for approximately one and a half minutes on each side to achieve an internal temperature of 125 - 130 degrees Fahrenheit. Internal Temperature Medium Rare Steak - Medium-rare steaks should be grilled for approximately two minutes on each side to achieve an internal temperature of 130 - 140 degrees Fahrenheit. Internal Temperature Medium Steak - Medium steaks should be grilled for approximately two minutes and fourteen seconds on each side to achieve an internal temperature of 140 - 150 degrees Fahrenheit. Internal Temperature Medium Well Steak - Medium well steaks should be grilled for three to four minutes on each side to achieve an internal temperature of 150 - 155 degrees Fahrenheit. Internal Temperature Well Done Steak - Well done steaks should be grilled for approximately four to five minutes on each side to achieve an internal temperature of 160 + degrees Fahrenheit. The more you slice, pierce, or puncture meat, the drier it becomes. When you cut into the meat, juices escape, resulting in a disappointing dish. When cooking on the grill, never puncture the meat with a fork or knife. Instead, use tongs or turners to flip meat, and use a high-quality food thermometer to check the internal temperature. Grill Temp for Chicken The ideal grill temperature range for chicken is between 350 and 450 degrees Fahrenheit. This range is narrowed down by whether you’re grilling chicken breasts, thighs, or drumsticks. Discover the best temp for chicken breasts and thighs below. Grill Temp for Chicken Breast - between 425 and 450 degrees Fahrenheit Grill Temp for Chicken Thighs - between 400 and 450 degrees Fahrenheit Grill Temp for Chicken Drumsticks - between 350 and 400 degrees Fahrenheit Internal Temp for Chicken According to food safety standards, chicken must reach an internal temperature of 165 degrees Fahrenheit. If you’re grilling chicken thighs, make sure the thickest part of the thigh reaches 165 degrees. If you’re cooking a whole chicken, you know it’s done when the thermometer reads 180 degrees Fahrenheit. Grill Temp for Hamburgers The ideal grill temp for hamburgers is 400 degrees Fahrenheit. While they must reach food-safe temperatures throughout, a great burger will have grill marks seared into its exterior and a juicy center. Depending on the size of your burger patties, you'll need to cook each side for approximately 5 minutes. Internal Temp for Hamburgers Hamburgers must reach an internal temperature of 160 degrees Fahrenheit. Failure to do so risks foodborne illness outbreaks. Bacteria tend to live on the outside of food, so you can safely enjoy a steak that has been seared on the outside but isn't cooked all the way through. However, when you grind beef, all the bacteria that lived on the outside are mixed into the entire finished product. For this reason, you must be especially careful when cooking ground beef. Grill Temp for Fish Generally, you should set your grill temperature to medium high heat to grill fish. Medium high heat provides a nice char while sealing in moisture. Dense and hearty cuts of fish and shrimp skewers are great grilled seafood candidates. We break down the grill temps for popular types of seafood below. Grill Temp for Salmon - between 375 and 400 degrees Fahrenheit Grill Temp for Shrimp - between 350 and 450 degrees Fahrenheit Grill Temp for Tuna Steak - between 500 and 700 degrees Fahrenheit Grill Temp for Swordfish - between 375 and 450 degrees Fahrenheit Grill Temp for Grouper - between 400 and 450 degrees Fahrenheit Internal Temp for Fish The USDA recommends cooking fish to an internal temperature of 145 degrees Fahrenheit. That is a blanket guideline, and internal temperatures may fluctuate based on the type of fish. Your grilled jumbo shrimp should reach an internal temperature of 120 degrees Fahrenheit. Grill Temperatures In general, there are four grill temperatures: high, medium high, medium, and low. No one heat level is correct; each is best suited for cooking different foods. We break down the different grilling temperatures below. What temp is high heat on a grill? High heat on a grill is between 450 and 650 degrees Fahrenheit. Use high heat when preparing steaks, pork chops, kabobs, or tuna steak. Getting your grill around 500 degrees Fahrenheit will create a sizzle when the meat hits the grates and produce attractive sear marks. What temp is medium high heat on a grill? Medium high heat ranges between 375 and 450 degrees Fahrenheit. It’s ideal for hamburgers, sliced vegetables, and fish. This temperature will still sear your food, but it also allows food to cook slower and more thoroughly. What temp is medium heat on a grill? Medium heat ranges between 350 and 375 degrees Fahrenheit and is ideal for cooking thick hamburgers, short ribs, and poultry. This temperature will cook proteins slower to ensure their middle portions reach proper internal temperatures. What temp is low heat on a grill? Low heat ranges between 325 and 375 degrees Fahrenheit. It provides enough warmth to create a satisfying browning effect on the outside of your proteins while still bringing the insides to a proper internal temperature. This makes it ideal for grilling chicken, turkey, roasts, and sausages. How to Gauge Grill Temperature Most grills come with a thermometer built-in or attached, making it easy to gauge the temperature. If you're lighting a charcoal grill or don’t have access to a thermometer and need another way to gauge your grill’s temperature, follow the steps below: Hold your hand about 6" from the grate of the grill. If you can withstand the heat for 6 to 7 seconds, you’ve reached medium heat. 4 to 5 tolerable seconds indicate medium high heat. If you can only hold your hand for 1 to 2 seconds, you are working with a high-heat grill. Back to Top Cue up the ‘que to the ideal temperature with our grilling temperature guide. Reference back to our grilling temperature chart any time you need a refresher on what different grill temperature ranges mean. If you’d rather offer a variety of regional American BBQ traditions, check out our meat smoking guide to learn how it's done.
How to Use a Meat Thermometer
Precision is key when it comes to cooking meat, and that's why a meat thermometer comes in handy. Professional chefs rely heavily on the accuracy of meat thermometers to ensure food safety and quality. Whether you're running a restaurant, a catering business, or a food truck, knowing how to use a meat thermometer is essential. We'll walk you through the steps of using a meat thermometer so that your proteins are cooked perfectly every time. What Is a Meat Thermometer? A meat thermometer is a type of thermometer designed to accurately measure the internal temperature of meat. This helps you determine whether your meat is cooked to the desired level of doneness, whether it's rare, medium, or well-done. But it's not just about personal preference; using a meat thermometer is critical for food safety as well. When cooking meat, it's crucial to reach the right internal temperature to kill any harmful bacteria that may be present. Different types of meat have different safe minimum internal temperatures, and using a meat thermometer takes the guesswork out of knowing when your meat is cooked through. Types of Meat Thermometers There are several types of meat thermometers available on the market, each with its own unique features and benefits. Oven-Safe or Leave-In Thermometers: These thermometers are designed to be left in the meat throughout the cooking process, even when grilling or smoking. This way you know immediately when your steak or roast has come to temperature so you don't overcook it. Probe Thermometers: Probe thermometers consist of a long metal probe attached to a digital display unit. The probe is inserted into the meat, and the display unit shows the temperature reading. These thermometers are versatile and can be used for various cooking methods, including grilling, baking, and frying. They are available in both analog and digital readouts, offering flexibility and convenience. Wireless Thermometers: If you want to monitor the temperature of your meat from a distance, wireless thermometers are the way to go. These thermometers consist of a probe that is inserted into the meat and a transmitter that sends the temperature readings wirelessly to a receiver unit. The receiver unit can be carried around, allowing you to keep an eye on the cooking progress without being tied to the grill or oven. Wireless thermometers are perfect for outdoor cooking or when multitasking in the kitchen. How to Use a Meat Thermometer the Right Way Follow these steps to use a probe thermometer to check the internal temperature of meat: Calibrate your thermometer: Calibrating a meat thermometer is crucial to ensure accurate temperature readings, especially when it comes to food safety. One simple and effective method to calibrate your meat thermometer is by using ice water. Start by filling a glass with ice cubes and then add cold water until the glass is full. Stir the mixture gently to ensure even temperature distribution. Insert the thermometer probe into the ice water, making sure it doesn't touch the sides or bottom of the glass. Wait for the thermometer reading to stabilize, which should be at or very close to 32 degrees Fahrenheit (0 degrees Celsius). If the reading is off, consult your thermometer's manual for calibration instructions or consider purchasing a new thermometer. Clean and sanitize: Before and after each use, thoroughly clean and sanitize your thermometer to prevent cross-contamination. Use warm, soapy water to clean the probe, and then sanitize it with a food-safe sanitizer. Insert the thermometer correctly: When using a probe thermometer, insert the probe into the thickest part of the meat, avoiding any bones or fatty areas. Ensure that the probe is inserted deep enough to reach the center of the meat without touching any bones or the cooking surface. For burgers or thin cuts of meat, don't insert the probe from the top. Instead, insert the thermometer into the side so that it reaches the center. Wait for the reading: Allow the thermometer to stabilize and give an accurate reading. This may take a few seconds for instant-read thermometers or a few minutes for probe thermometers. Avoid removing the thermometer too quickly, as this can result in an inaccurate reading. Meat Thermometer FAQ We answer common questions about meat thermometers below: Can You Leave a Meat Thermometer in While Cooking? Yes, you can leave a meat thermometer in while cooking if it's rated as an oven-safe or leave-in thermometer. These thermometers are designed to handle the high heat of the oven or cooking surface. What's the Right Way to Insert a Meat Thermometer? The goal is to insert the meat thermometer into the thickest part of the meat. For roasts, this means inserting the probe into the center of the thickest part. This will give you the most accurate reading of the meat's internal temperature. When it comes to a whole chicken or turkey, the best place to insert the meat thermometer is into the breast. The breast is typically the thickest part of the bird, and inserting the probe here will give you an accurate reading of the meat's temperature. Thinner cuts of meat like steaks, chops, and burgers require a different method. Instead of inserting the probe vertically, you'll want to insert it horizontally into the center of the meat. This will ensure that the thermometer is measuring the temperature at the thickest part of the cut. How to Read a Meat Thermometer Dial The dial on an analog meat thermometer is typically marked with different temperatures and levels of doneness. As the internal temperature of the meat rises, the needle on the dial will move accordingly. Make sure to read the temperature once the needle has stopped moving to get an accurate reading. Remember, different types of meat have different recommended internal temperatures for safe consumption, so consult a food safety guide or recipe to determine the appropriate temperature for your specific dish. By following these simple steps and using a meat thermometer correctly, you can ensure that your commercial kitchen produces safe and delicious food every time. So, whether you're grilling steaks, roasting a turkey, or smoking a brisket, don't forget to rely on the accuracy of a meat thermometer.
