Savory marinated miso chicken that’s the perfect meal for any season. Broiled or grilled, this chicken is easily prepared and cooked next day.
Serve with
Japanese-style potato salad
Daikon Jalapeno pickles
Substitutions
Mirin – You can buy mirin online, but in a pinch you can use dry sherry or sweet marsala wine. Dry white wine or rice vinegar can also be used, but add 1/2 teaspoon of sugar for every tablespoon you use.
Soy sauce – Tamari can be used in place of the soy sauce for a gluten-free recipe.
Miso – You can use all white or red miso, however the flavors will be different since white miso is sweeter and red miso has a deeper, saltier flavor. I prefer Awase miso which is a mix of the two.
Miso Chicken
Servings: 4 people
Ingredients
- 1 pound boneless, skinless chicken thighs trimmed
Marinade
- ½ cup Awase miso (half white, half red miso)
- ½ cup mirin
- ¼ cup sake
- 1 tablespoon granulated sugar
Instructions
- Marinate the chicken about 24 hours before cooking. Put the miso and mirin in a medium bowl. Whisk until the miso is creamy. Add in the sake and sugar. Mix well.
- Place the chicken into a storage bag or shallow container that will allow the chicken to fit in a single layer. Pour the marinade over the chicken and place in the refrigerator for 24 hours.
- After the chicken has marinated for 24 hours, turn on the oven broiler function to high. Line a baking sheet with foil and put a broiler rack on top of it. Remove chicken from marinade and pat lightly with paper towels before arranging chicken on the broiler rack. Discard marinade.
- Broil chicken for about 12-14 minutes, turning about ¾ through the cooking time. The chicken should have nice browning and some char.
- Remove from oven and let rest for about 5-10 minutes before slicing. Serve immediately.
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