White miso, ginger and sesame chicken thighs

This is a super simple recipe that really delivers on flavour and is always a hit at home!


  • 2 x tbsp white miso paste
  • 1 x tbsp sesame oil
  • 4-5 x tbsp mirin
  • 2 x tbsp soy sauce
  • 1.5 x tbsp rice vinegar (optional)
  • 1.5 x tbsp caster / light brown sugar
  • 1 x tbsp finely grated peeled ginger
  • 12 x chicken thighs (boneless)
  • 1 x tsp vegetable oil
  • 2 x spring onions finely sliced to garnish
  • Black and white sesame seeds to garnish
    Serves 4.
    Serve with sticky rice and sliced spring onions.


Mix all the ingredients up to the chicken (but not the chicken) in a large non-metallic bowl.

Add the chicken, cover the bowl with clingfilm and marinate for a few hours (overnight ideal).

Heat the GARDEN PARTY (I used 3-4 shovels of the Chesneys charcoal) and when you reach a temperature
of 200°C – 230°C lay the chicken skin side down on the grill, cover and cook for 8-10 minutes. You can regulate the temperature accurately with the air control lever.

When the skin is crisp and golden turn, cook skin side up for a further 8-10 minutes.

Alternatively, skewer the chicken onto long flat skewers and turn once after 8-10 minutes then cook for a further 8-10 minutes.

Serve with sticky or jasmine rice, scatter over the spring onions and sesame seeds and serve immediately