Beer and Red Miso BBQ Chicken Thighs

Ali White from Allergy Mums has provided this recipe. For more delicious recipes check out their website or you can follow them here:

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This is a lovely way to do Chicken on the BBQ. Red Miso and Cayenne Pepper stand up nicely to a strong ale in the marinade. If you want a Gluten Free option then use Gluten Free Beer in the marinade.


  • 8 Chicken Thighs
  • 330 ml Beer – Any decent ale will do
  • 3 Tbsp Brown Sugar
  • 4 Cloves Garlic – minced
  • 4 Tsp Red Miso
  • 1 Tsp Mirin This is optional if you don’t have it at home – we use it all the time when cooking with Soya Sauce so we have it in the fridge.
  • 1/2 Tsp Cayenne Pepper


  1. Combine all the marinade ingredients in a large bowl and whisk.
  2. Make some slices in the Chicken Thighs (a couple in each thigh) and add them to the marinade. Turn them over a couple of time, and leave for 2 to 3 hours in the fridge (if you can turn them every hour).
  3. When you light the BBQ take the chicken out of the fridge and allow to come to room temperature. Take the Chicken out of the marinade, but keep the marinade as you will baste the chicken with it as the thighs cook (I use a BBQ basting brush).
  4. When your BBQ is ready put the thighs on the hot bit to sear the skin. Then move the coals to the outside of the BBQ so you have a ring of coals with a circle in the middle that has no coals. Place the chicken on the rack above the coal free area, and put the lid on to cook. By arranging the coals this way you’ll cook the chicken evenly, and avoid burning the outside.
  5. Set a timer for every 5 minutes and brush the cooking chicken with the marinade. I turn the chicken over every time I baste it. It will take between 25-30 minutes.
  6. When BBQing I always use a meat thermometer to check the internal temperature as it’s less precise that popping things in the oven (40 minutes at 180°C 360°F do these thighs nicely). For cooked chicken thighs you are looking for an internal temperature of 85°C or 185°F as a minimum.
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