Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, whisk together 60 grams of white miso paste, 60 milliliters of apple cider vinegar, 30 milliliters of honey, 4 minced cloves of garlic, 15 grams of grated fresh ginger, 15 milliliters of vegetable oil, 5 grams of salt, and 2 grams of freshly ground black pepper to form the marinade.

2. 2

   Place 800 grams of boneless, skinless chicken thighs into the marinade, ensuring they are thoroughly coated, then cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

3. 3

   While the chicken marinates, heat 15 milliliters of vegetable oil in a saucepan over medium heat, then add 1 finely chopped medium onion and cook until softened, about 5 minutes, before stirring in 2 diced large apples and 250 milliliters of chicken broth, bringing the mixture to a simmer and cooking until the apples are tender, about 10-15 minutes.

4. 4

   Carefully transfer half of the apple mixture to a blender or use an immersion blender to create a smoother consistency, then return it to the saucepan, whisk in a slurry made from 15 milliliters of cornstarch and 30 milliliters of cold water, and continue to simmer for 2-3 minutes until the sauce thickens.

5. 5

   Preheat your grill to medium-high heat and lightly brush the grates with a small amount of vegetable oil to prevent sticking.

6. 6

   Grill the marinated chicken thighs for 6-8 minutes per side, or until they are cooked through to an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit) and have developed attractive grill marks.

7. 7

   Serve the hot grilled chicken thighs immediately with a generous amount of the warm Miso and Apple Sauce, garnished with 5 grams of chopped fresh parsley.