Its that time of year when the BBQ really comes into its own – not a gas BBQ – that’s just an outside oven. But a proper charcoal BBQ to get that great flavour locked in. The marinade for our Beer and Red Miso BBQ Chicken Thighs is a lovely mix of beer and spice so perfect for a summers evening in the garden. You can increase the spice with and extra 1/2 tsp of Cayenne Pepper if you like. We like Red Miso in the recipe – I think it holds its own with the beer a bit better than white Miso that can be quite sweet. We also do this in the oven, just pop in at 180C 360F for about 40 minutes. Miso is made from fermented Soya Beans so this dish isn’t okay for anyone who is allergic to Soya, also if you are looking to make this dish Gluten Free then you need to buy Gluten Free Beer.
We usually serve our Beer and Red Miso BBQ Chicken Thighs with chips and roasted sweet potatoes but it’s lovely with rice as well.
Beer and Red Miso BBQ Chicken Thighs
- 8 Chicken Thighs
- 330 ml Beer - Any decent ale will do
- 3 Tbsp Brown Sugar
- 4 Cloves Garlic - minced
- 4 Tsp Red Miso
- 1 Tsp Mirin This is optional if you don't have it at home - we use it all the time when cooking with Soya Sauce so we have it in the fridge.
- 1/2 Tsp Cayenne Pepper
- Combine all the marinade ingredients in a large bowl and whisk.
- Make some slices in the Chicken Thighs (a couple in each thigh) and add them to the marinade. Turn them over a couple of time, and leave for 2 to 3 hours in the fridge (if you can turn them every hour).
- When you light the BBQ take the chicken out of the fridge and allow to come to room temperature. Take the Chicken out of the marinade, but keep the marinade as you will baste the chicken with it as the thighs cook (I use a BBQ basting brush)
- When your BBQ is ready put the thighs on the hot bit to sear the skin. Then move the coals to the outside of the BBQ so you have a ring of coals with a circle in the middle that has no coals. Place the chicken on the rack above the coal free area, and put the lid on to cook. By arranging the coals this way you'll cook the chicken evenly, and avoid burning the outside.
- Set a timer for every 5 minutes and brush the cooking chicken with the marinade. I turn the chicken over every time I baste it. it will ttake between 25-30 minutes.
- When BBQing I always use a meat thermometer to check the internal temperature as it's less precise that popping things in the oven (40 minutes at 180°C 360°F do these thighs nicely). For cooked chicken thighs you are looking for an internal temperature of 85°C or 185°F as a minimum.
Other nice BBQ recipes are here:
And if you fancy trying Miso in your baking – look no further!