Grilled Miso Chicken Recipes

GRILLED MISO CHICKEN

Steps:

• 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.

MISO GRILLED CHICKEN RECIPE

Steps:

• Mix Miso, Mirin, Sake, sugar, and soy sauce in a bowl. Marinade chicken thighs in Miso mixture for at least 3 hours, or overnight.
• Preheat oven to 425F. Wipe marinade liquid well from chicken and place chicken on oiled aluminum foil spread over a sheet pan.
• Bake for 15 minutes, turn over and bake 10-15 minutes more until cooked through.

GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING

Steps:

• Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
• Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
• Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
• Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
• Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.

GRILLED MISO CHICKEN

Steps:

• Blend soy sauce, sake mirin, miso, green onions, ginger root and garlic in a rectangular baking dish.
• Coat chicken with mixture.
• Marinate 1 hour or refrigerate overnight, turning several times.
• Preheat a hibichi, portable tabletop grill or charcoal grill. (Can also be cooked in a skillet.).
• Shake marinade off chicken; pat dry.
• Place skin-down on hot grill. Grill 4 to 5 minutes.
• Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside.
• When chicken is done, sprinkle with sesame seeds and seven-spice mixture.

EASY JAPANESE-INSPIRED GRILLED MISO CHICKEN

Steps:

• Mix miso, mirin, rice wine, soy sauce, and honey together in a bowl until miso is completely dissolved. Stir in garlic and ginger.
• Pour marinade into a resealable plastic bag. Add chicken, squeeze out excess air, and seal the bag. Turn the bag or mix chicken to ensure even distribution of marinade. Refrigerate and allow to marinade 8 hours or overnight, mixing or turning the bag occasionally.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the grill and chop into wide strips, approximately 4 to 5 slices per piece. Sprinkle with sesame seeds and serve.

GRILLED CHICKEN TERIYAKI SKEWERS WITH MISO RANCH

Steps:

• Soak bamboo skewers in water.
• Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, ginger, green onions, brown sugar, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
• Combine mayonnaise, sour cream, buttermilk, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
• Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
• Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
• Serve skewers next to the miso ranch dressing and brush with reserved glaze.