Why it works
Bone-in, skin-on chicken thighs are forgiving on the grill—the bone conducts heat evenly while the skin protects the meat and crisps beautifully. Starting skin-side down over high heat allows fat to render and creates a flavorful crust. Finishing with miso butter adds umami depth and silky richness. Charred scallions contribute textural contrast and a subtle
This cook is built for intermediate pitmasters running a gas setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.
- In a small bowl, whisk together softened butter, white miso paste, honey, minced ginger, minced garlic, and soy sauce until fully combined. Transfer to a piece of plastic wrap, roll into a log, and refrigerate until needed. This can be made up to 2 days ahead.
- Pat chicken thighs dry with paper towels—this is critical for skin crisping. Season both sides evenly with kosher salt and freshly ground black pepper. Let sit at room temperature for 10 minutes.
- Heat a gas grill to medium-high heat (425-450°F). Brush grates with neutral oil to prevent sticking.
- Place chicken thighs skin-side down directly over the heat. Do not move them for 6-7 minutes. The skin should turn golden-brown and crispy as fat renders out. Resist the urge to flip early.
- Flip chicken thighs and continue cooking for 5-6 minutes over medium-high heat until the internal temperature reaches 165°F at the thickest part. Transfer to a warm plate.
- Toss scallion pieces lightly with a pinch of salt. Place on the grill directly over the heat and cook for 2-3 minutes per side until charred and tender. Transfer to the plate with chicken.
- Top warm chicken thighs with a slice or dollop of miso butter. The residual heat will melt it, creating a silky glaze. Arrange charred scallions alongside.
- Sprinkle with sesame seeds and fresh cilantro if desired. Serve immediately while the miso butter is melting.