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Honey-Miso Chicken Nuggets

2 tablespoons yellow or sweet miso

(available in the international isle of grocery store)

2 tablespoons Fly Creek Cider Mill Honey

2 tablespoons Fly Creek Cider Mill Honey Dijon Mustard

1/4 teaspoon pepper

1-1/2 pounds boneless, skinless chicken thighs, cut into thirds

Scallions for topping

  1. In a small bowl, stir together the miso, honey, mustard and pepper with 2 tablespoons water.
  2. 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.
  3. Refrigerate 30 minutes ord overnight. Refrigerate the remaing marinade in a separate container.
  4. Prepare your grill for cooking over medium-high heat. Generously oil the grill grates.
  5. Grill the chicken, covered, 3 minutes on each side.
  6. Baste the chicken with the reserved marinade, then grill it until the internal temperature reaches 165 degrees, 2 or 3 minutes more per side.

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