The important part is to get the meat at least half-cooked before you begin to apply the glaze, so it caramelizes in the last moments of cooking, resulting in sticky yumminess! Otherwise the glaze will burn and render a bitter outcome.
Serves 4 to 6
FOR THE CHICKEN
1 1/2 - 2 pounds boneless skinless chicken thigh (about 8 thighs) or 4 large chicken breasts
Olive Oil or cooking spray.
FOR THE GLAZE
1 tablespoon vegetable oil
1 -2 large garlic cloves, peeled and minced
2 teaspoon fresh thyme, stripped from the stalks
2 tablespoons white or yellow miso paste
2 tablespoons peach-tomato jam (see recipe)
1 tablespoon Taste #5 Umami Vegetarian paste
1 tablespoon rice vinegar
1 tablespoon water
Preheat a grill or oven to $350˚F
If using chicken breasts, cut each breast into three pieces about the same size. This promotes even cooking and provides more surface area for the yummy glaze.
Spread chicken in a baking dish and season liberally with salt.
Drizzle and coat the chicken with a little oil or a light coat of cooking spray.
In a small sauce pan over medium heat, warm the oil and add the garlic.
When the garlic becomes fragrant and just begins to brown, add the remaining ingredients and whisk to combine thoroughly. Bring to a boil and remove from heat.
Place on grill and cook for about 3 minutes, until brown on one side.
Use a tongs to flip the chicken. Brush the browned tops sides with the glaze.
Cook on the other side for another 3 minutes and flip again.
Brush the top side with some glaze and cook for about a minute until the underside glaze is caramelized.
Flip again and glaze and cook for another minute two more times.
Chicken should have a light char and the chicken is cooked through.
Remove from the grill and let rest about 5 minutes before serving.
Spread chicken evenly in a baking dish with a little room between each piece to allow for even cooking. Bake for for 30-45 minutes. After 15 minutes, brush with glaze and continue to glaze every 15 minutes until chicken is cooked through.