Miso Marinated Grilled Chicken with Japanese Pickles

Miso Chicken

• 10 skin-on, boneless chicken thighs
• 1 cup white miso
• 1 cup mirin
• ½ cup sake
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 teaspoons toasted sesame oil

Pickles

• 1 English cucumber, thinly sliced
• ⅓ cup rice vinegar
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 2 tablespoons sesame seeds
• To Serve:

Cooked Jasmine rice

Steamed greens, like baby bok choy

• Toasted sesame seeds, sliced green onions, and hot sauce, to serve

1. 1. The night before.
2. 2. Make the marinade. Combine miso, mirin, sake, soy, honey, and sesame oil in a bowl and mix well. Place chicken in a freezer bag and pour in the marinade. Chill in the fridge overnight (at least 4 hours, but overnight is best).
3. 3. Make the pickles. Combine cucumbers and salt in a bowl, toss, and let sit for 20 minutes. Rinse the salt off of the pickles, then place back in a bowl. Add rice vinegar, sugar, and sesame seeds, mix well, then cover and chill overnight. Awesome.
4. 4. When ready to cook, start Traeger according to grill instructions. Set the temperature to 450 degrees F and allow to preheat, lid closed, for 10 to 15 minutes.
5. 5. Remove the chicken from the marinade (discard marinade), then place chicken on grill, skin side down. Grill, lid closed, for 10 minutes, then flip and continue grilling an additional 10 minutes, or until crispy on the outside and perfectly cooked through on the inside (reaching an internal temp of 165 degrees F using a meat thermometer).
6. 6. Slice the chicken into thin strips, then serve alongside your pickles, some steamed rice, veggies, and extra fixings. Delicious!