Grilled Miso Chicken
photo by The Flying Chef
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 2 tablespoons mirin
- 2 tablespoons miso, preferably white miso
- 2 green onions, thinly sliced
- 1 teaspoon fresh grated ginger
- 1 clove garlic, crushed
- 8 boneless chicken thighs (take the skin off if you prefer)
- 1 teaspoon sesame seeds, lightly roasted
directions
- Mix together the soy sauce, sake, mirin, miso, onions, ginger and garlic in a shallow dish.
- Place chicken pieces into marinade, turn to coat well and marinate for 1 hour, turning several times.
- Preheat grill so that it is very hot.
- This can also be broiled in the oven, turning only once halfway through the cooking time.
- Remove the chicken from the marinade and pat dry on kitchen paper.
- Grill the chicken until cooked through and juices run clear.
- Sprinkle with sesame seeds, serve with steamed rice.
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Reviews
-
This was so lovely. I also used boneless skinless breasts that I chunked and skewered. It was just delicious. I didn't have any sake and just used the rice wine. I added a bit of sugar to a few pieces to try it, also delicoius! Will probably sweeten the marinade a tad next time. Thanks a lot for this great recipe.
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Absolutely gorgeous, wow, yum. I knew I would love this recipe, I love asian flavours and after reading the ingredients I knew it was going to be yummy. I did use chicken breasts as this is what I had on hand chopped into bite size pieces and skewered. I basted twice while cooking and reserved left over marinade, boiled to take out impurities of chicken added a couple of ingredients and made a dipping sauce. It was delicious and I will be making again. It is such a simple recipe but it tastes superb. Thanks for sharing
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I wanted to make something with some boneless, skinless chicken thighs and liked the idea that this had miso in it, which I also had around (but mine was mild red miso). I did not have sake so I used white wine. From reading another review, I thought it might not be sweet enough for me so used 2 teaspoons of turbinado sugar in addition to the other ingredients. I also cooked this in the wok and was very happy with the results. The chicken was moist and tender in all its miso-gingery goodness - YUM! Great Asian flavors and sriracha gave it a kick at the table. Thanks for posting, Akikobay, I'll make this again.
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DH and I shared this for dinner, and had very differing opinions. I absolutely loved it, and couldn't wait to have the leftovers for lunch the following day. DH didn't care for it, he thought the miso flavor was too pronounced. After reading the other reviews, I decided to marinate longer than called for- for me, three hours was perfect. The flavor was very classical Japanese, which is very understated if you are used to highly seasoned (or spicy) food. I also cooked the chicken on the bone, and it was amazingly tender and juicy. This is a definite keeper!
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RECIPE SUBMITTED BY
Akikobay
United States