In a small bowl, whisk with a fork Miso Chicken Marinade ingredients. Place chicken pieces into a gallon size resealable Ziploc bag, pour marinade on top, let as much air out and seal. Toss chicken around the bag to coat in marinade, place on a plate and refrigerate 6 – 36 hours. The longer the better, one of those cases when forgetting is perfect.
To Grill: Spray grill with cooking spray and grill covered on low heat. You know your BBQ best and cooking time depends whether you use bone in or boneless parts. Chicken is done when juices run clear when cut in the middle. Note sticking and burnt chicken skin are OK, spray grill well and turn carefully.
To Bake: Preheat oven to 400 degrees F and line large rimmed baking sheet with unbleached parchment paper or silicone mat. Arrange chicken in a single layer and bake for 30 – 45 minutes or until cooked through (cut chicken with a knife in the middle and if juices are clear, it is ready).
Serve hot with brown rice or quinoa, any salad etc.
*Regular paprika would work but will miss the smoki-ness. You can add a few drops of liquid smoke if you have, I usually keep it on hand for making clean eating BBQ sauce throughout summer. It lasts years refrigerated.
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