Miso Chicken Thighs Instructions

1. Combine marinade ingredients and coat 2 pounds of chicken thighs. Marinate for at least 30 minutes, or up to 24 hours for optimal flavor.
2. Preheat oven to 400℉ (about 204°C).
3. Line a baking pan with aluminum foil.
4. Arrange marinated chicken thighs on the prepared pan.
5. Bake for 18-23 minutes, basting halfway through with pan juices. Ensure the internal temperature reaches 165°F (about 74°C).
6. During the last 3 minutes, switch the oven to broil and cook until desired caramelization is achieved.
7. Remove from oven and let rest for a few minutes before serving.

Whole Miso Chicken Instructions 

1. Double the marinade ingredients and combine, whisking together until smooth. 
2. Place the whole chicken in a large resealable bag or a deep dish.
3. Pour the marinade over the chicken, ensuring it is evenly coated. Cover or seal the container and refrigerate for at least 4 hours or overnight, turning occasionally to ensure even marination.
4. Preheat oven to 350℉. 
5. Remove the chicken from the marinade and discard any excess marinade.
6. Place the chicken on a roasting rack in a roasting pan or on a lined baking tray.
7. Bake the whole chicken for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (about 74°C) when measured in the thickest part of the chicken.
8. During the last few minutes of cooking,  switch the oven to broil and cook until desired caramelization is achieved.
9. Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving and serving.

Grilling Instructions

Thigh Grilling Instructions 

1. Preheat your grill to medium-high heat.
2. Remove the chicken thighs from the marinade, allowing any excess marinade to drip off.
3. Place the chicken thighs on the grill and cook for about 6-8 minutes per side, or until they are cooked through and have grill marks, basting with any remaining marinade occasionally.
4. Ensure the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
5. Once cooked, remove the chicken thighs from the grill and let them rest for a few minutes before serving.

Chicken Breasts Grilling Instructions

1. Preheat the grill to medium-high heat.
2. Remove the chicken breasts from the marinade and pat them dry with paper towels.
3. Place the chicken breasts on the grill and cook for approximately 6-7 minutes per side, or until they are cooked through and the internal temperature reaches 165°F (75°C), basting with any leftover marinade during the cooking process.
4. Remember to adjust the cooking time depending on the thickness of the chicken breasts to ensure they cook evenly.
5. Once cooked, remove the chicken breasts from the grill and let them rest for a few minutes before slicing and serving.

Whole Chicken Grilling Instructions

1. Preheat grill to medium-high heat, setting it up for indirect grilling.
2. Remove the whole chicken from the marinade and pat it dry with paper towels.
3. Truss the chicken (if desired) and place it on the grill over indirect heat.
4. Close the grill lid and cook the chicken for about 1.5 to 2 hours, or until it reaches an internal temperature of 165°F (75°C), basting with the marinade occasionally and rotating the chicken halfway through the cooking time for even cooking and caramelization.
5. If the chicken starts to brown too quickly, you can tent it with aluminum foil. (To tent means to loosely cover the chicken with aluminum foil during cooking. This method helps to retain moisture and prevent the exterior of the chicken from becoming too dark or dry while allowing it to cook evenly.)
6. Once cooked, carefully remove the whole chicken from the grill and let it rest for 10-15 minutes before carving and serving.