For the chicken:
8 boneless skinless chicken thighs (about 1 1/2 pounds)
For the glaze:
1 tablespoon vegetable oil
1 large garlic clove, peeled and grated on a microplane (or crushed in a garlic press)
2 tablespoons white miso paste
2 tablespoons apricot jam
1 tablespoon rice vinegar
1 tablespoon water
Place the chicken thighs in a bowl. Drizzle with a little oil and season with salt. Mix to coat each piece and set aside in the refrigerator.
Heat your grill or grill pan to medium-high heat. While it is heating, make the glaze in a small saucepan. Warm the oil over medium heat and add the garlic. Cook, stirring, until sizzling and fragrant. Add the remaining ingredients and whisk until smooth. Bring to a boil, whisking frequently, and remove from heat.
Place the chicken thighs on the hot grill and let cook undisturbed until browned, about 3 minutes. Flip chicken and brush the tops with the warm glaze. Grill until browned on the second side. Flip, brush again with the glaze and grill for about one minute. Repeat two more times, so that each side has two coatings of glaze. Flip and grill for about one minute after the final glazing. Thighs should be slightly red and cooked through to an internal temperature of at least 165°F. Remove from grill and let rest for a few minutes before serving.
Serves 4 to 6.
Uploaded: Mar 22, 2014