6 whole Chicken Thighs, Skin On
6 whole Chicken Legs, Skin-on
1- 1/2 cup Honey Mustard Salad Dressing, Divided
2 Tablespoons Light Miso Paste
The sauce can be made up to a week ahead and stored in an airtight container in the refrigerator, and is also delicious served with poached chicken or grilled shrimp. 1. Place the miso paste in a small bowl and slowly whisk in 1 cup of the honey mustard dressing. Set aside. Reserve the remaining honey mustard dressing for basting the chicken. 2. Preheat the grill to medium heat. Brush each piece of chicken with honey mustard dressing. 3. Lightly oil the grill grate. Grill the chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until the juices run clear. When grilling the chicken thighs, place them skin side down first. Baste occasionally with the reserved dressing during the last 10 minutes. Watch carefully to prevent burning. 4. In a small saucepan, gently warm the miso honey mustard sauce. Serve with the grilled chicken.