Spicy Barbecued Chicken with Miso Corn

Spicy Barbecued Chicken with Miso Corn



  • ½ cup packed light brown sugar
  • 3 tbsp. soy sauce
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. Finely grated peeled fresh ginger
  • 2 tsp. crushed red pepper
  • 1 tsp. kosher salt
  • 4 garlic cloves, minced
  • 1 scallion, thinly sliced, plus more for garnish
  • 8 boneless, skinless chicken thighs (about 2 ½ pounds)



  • 4 tbsp. unsalted butter, at room temperature
  • 1 tbsp. white miso or doenjang (Korean fermented bean paste)
  • 2 scallion, thinly sliced
  • Canola oil, for brushing
  • 4 ears of corn, shucked
  1. Make the Chicken:
    1. In a large bowl, stir it together all of the ingredients except for the chicken. Add the chicken thighs and toss to coat. Let stand at room temperature for 20 minutes.
  2. Meanwhile, make the corn:
    1. In a small bowl, mix the butter with the miso and scallion
  3. Light a grill and brush the grate with canola oil. Grill the corn and chicken over moderate heat, turning, until charred in spots and the chicken is cooked through, about 10 minutes for the corn and 12 to 15 minutes for the chicken. Transfer the corn to a large platter and slather with the seasoned butter.

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