This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in recipe development and catered events, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with inquiries at gettogetherpdx@gmail.com.
Ingredients
- ½ cup New Deal Ginger Liqueur
- ¼ cup honey
- 1 TBSP chili paste (such as sambal oelek)
- 2 TBSP miso
- 1 lb boneless skinless chicken thighs
- Grapeseed oil
- Kosher salt and freshly-ground black pepper
Method
1. Make the glaze: combine Ginger Liqueur, honey, and chili paste in a small pot over medium heat. Bring to a boil then reduce to a simmer and allow to cook over medium-low heat until the glaze has reduced by half (about 20-25 minutes). Add miso and whisk until fully combined. Remove from heat and allow to cool to room temperature. Transfer glaze to a bowl.
2. Heat a grill to medium-high heat. Drizzle the chicken thighs with grapeseed oil and season lightly with salt and pepper.
3. Cook the chicken: add the chicken to the grill and cook on one side until it is nicely browned, about 5-8 minutes. Flip the chicken and brush with the ginger glaze and cook until nicely browned on the underside. Flip the chicken and brush again with ginger glaze. Grill the chicken, flipping and brushing with glaze often, until it’s well browned all over and fully cooked.
4. Serve with grilled veggies or allow to cool and serve atop a salad.
