Clay Pot Miso Chicken Recipes

MISO HONEY CHICKEN

Steps:

• Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and salt. Whisk well until mostly smooth. Add chicken halves; cut 3 to 4 slashes into the legs and thighs. Toss chicken in the marinade until well coated. Refrigerate for 2 to 12 hours.
• Flip chicken over in the bowl. Sprinkle more kosher salt on top.
• Preheat grill to 350 degrees F (175 degrees C) over indirect heat. Add chicken and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes. Brush the excess marinade on top. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more.
• Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over the chicken as you cut it up.

MISO CHICKEN

Steps:

• Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
• Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

CLAY POT MISO CHICKEN

Steps:

• Preheat oven to 500°F with rack in middle.
• Pat chicken dry, then roast, skin side up, in 1 layer in a 17- by 12-inch shallow baking pan until skin is golden brown, 35 to 40 minutes.
• While chicken roasts, soak wood ear mushrooms in 4 cups water until softened, about 15 minutes. Drain in a sieve, then rinse well and discard any hard pieces. Drain well, squeezing out excess water.
• Transfer roasted chicken to a bowl and pour pan juices through a fine-mesh sieve into a 1-quart glass measure. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. Add enough stock to bring total to 4 cups liquid.
• Reduce oven to 300°F and move rack to lower third.
• Peel burdock root, and, if more than 1-inch-thick, halve lengthwise. Cut crosswise into 1-inch pieces. Transfer burdock root to a bowl, then add vinegar and 2 cups water.
• Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it shimmers, then sauté onions until softened and beginning to brown. Add shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5 minutes.
• Add mirin and boil, stirring and scraping up any brown bits, 1 minute. Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms, burdock (drained), stock mixture, and remaining 4 cups water. Bring to a boil, skimming off any froth.
• Cover pot and braise in oven until chicken is tender, about 1 hour.
• Stir in mustard greens and continue to braise, covered, 5 minutes. Serve in shallow bowls.

MISO OVEN-BAKED CHICKEN TENDERS

Steps:

• Combine soy sauce, miso paste, maple syrup, garlic, ginger, fish sauce, sesame oil, and cayenne pepper in a resealable plastic bag. Remove excess air and seal bag. Using your fingers on the outside of the bag, press and rub ingredients to break up the miso paste. Add chicken tenders and massage marinade ingredients into the chicken. Refrigerate for 40 to 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 8-inch square baking dish with nonstick spray and add chicken tenders.
• Bake in the preheated oven until chicken tenders are no longer pink in the center and the juices run clear, about 25 minutes, flipping them after about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle with bagel seasoning blend before serving.

CLAY POT SESAME CHICKEN

Steps:

• Pre-soak 3-quart clay pot.
• Combine the peanut butter, ginger, garlic, five spice powder, broth, soy sauce, sake, vinegar, sesame oil, hot pepper flakes, and pepper in medium size bowl. Mix well.
• Arrange the chicken breasts in one layer in the soaked 3-quart clay pot. Pour the peanut mixture over the chicken, turning to coat well. Cover the pot and place it in a cold oven. Set the oven temperature to 450°F and cook for 45 minutes, or until the chicken is cooked through.
• Transfer the chicken to a serving plate and garnish with the scallions.