Manuka Honey Miso BBQ Chicken Thighs
Sticky, smoky miso-glazed chicken using New Zealand manuka honey
Juicy skin-on chicken thighs glazed with a sticky miso and Manuka honey barbecue glaze. Sweet, salty and smoky notes make this a social media-friendly BBQ centrepiece — quick to prep and perfect for the charred flavours trending online.
Timing
Cook Time: PT25M
Prep Time: PT20M
Rest Time: PT10M
Total Time: PT55M
Active Time: PT35M
Ingredients
8
pieces
chicken thighs
(Notes: skin-on, bone-in (about 1.2 kg))
4
tbsp
Manuka honey
(Notes: preferably UMF 10+ for balanced flavour)
2
tbsp
white miso paste
(Notes: adds umami and depth)
3
tbsp
light soy sauce
(Notes: or tamari for gluten-free)
1
tbsp
rice vinegar
1
tsp
toasted sesame oil
3
cloves
garlic
(Notes: minced)
2
cm
fresh ginger
(Notes: grated)
1
tsp
smoked paprika
(Notes: or smoked chilli flakes)
1
tbsp
neutral oil
(Notes: for greasing the grill)
1
piece
lemon
(Notes: zested and juiced)
1
tbsp
sesame seeds
(Notes: to garnish (optional))
Instructions
Step 1
Make the glaze: in a bowl whisk together Manuka honey, white miso, light soy sauce, rice vinegar, toasted sesame oil, minced garlic, grated ginger, smoked paprika, lemon zest and lemon juice until smooth and glossy.
Tip: If your Manuka honey is very thick warm it gently to loosen before measuring.
Timing: PT5M
Step 2
Prep and marinate: pat the chicken thighs dry, score the skin lightly with a knife. Place chicken in a shallow dish, pour half the glaze over the pieces and turn to coat. Reserve the remaining glaze in a small pot for basting. Marinate at room temperature for 20 minutes or refrigerate up to 2 hours.
Tip: Bring refrigerated chicken back to room temperature for 15–20 minutes before cooking for even grilling.
Timing: PT20M
Step 3
Heat the BBQ or grill to medium-high (around 200°C). Oil the grates with neutral oil to prevent sticking. Place chicken skin-side down and grill until the skin is well charred and golden, usually 10–12 minutes depending on the heat and size.
Tip: Manage flare-ups by moving chicken to indirect heat if flames rise from dripping glaze.
Timing: PT12M
Step 4
Flip the thighs and brush with the reserved glaze. Continue to grill until the chicken reaches an internal temperature of 74°C and juices run clear, about 8–13 minutes more. For extra sticky char, brush again and briefly sear over direct heat for 1–2 minutes per side.
Tip: Caramelise in short bursts over direct heat — sugar in honey burns quickly so watch closely.
Timing: PT13M
Step 5
Rest and finish: transfer the cooked thighs to a board and rest for 10 minutes. Finish with a light drizzle of extra Manuka honey, a squeeze of lemon, and a scatter of sesame seeds and sliced spring onion before serving.
Tip: Resting locks in the juices and makes the chicken more tender; slice between bones when serving for the best presentation.
Timing: PT10M