Miso Marinated Chicken Recipes

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MISO HONEY CHICKEN



Miso Honey Chicken image

It's not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savory paste, made from fermented rice, barley, and soybeans, isn't that hard to find. While the marinade is simple, the flavors are anything but.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h55m

Yield 8

Number Of Ingredients 9

3 tablespoons white miso
2 tablespoons honey
¼ cup rice vinegar
2 teaspoons hot sauce
1 tablespoon kosher salt
1 whole chicken, halved, wing tips separated
kosher salt to taste
½ lemon, cut into wedges, or to taste
1 pinch cayenne pepper

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.

Nutrition Facts : Calories 254.6 calories, Carbohydrate 6.9 g, Cholesterol 102.5 mg, Fat 13.1 g, Fiber 0.7 g, Protein 26.5 g, SaturatedFat 3.6 g, Sodium 1119.2 mg, Sugar 4.7 g

MISO CHICKEN



Miso Chicken image

Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.

Provided by Sam Sifton

Categories     main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds

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.

Nutrition Facts : @context http, Calories 864, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 1525 milligrams, Sugar 11 grams, TransFat 1 gram

GINGER-MISO CHICKEN WITH QUICK PICKLES



Ginger-Miso Chicken with Quick Pickles image

A handful of pantry ingredients, highlighted by miso makes for a full-flavored marinade sure to amplify the flavor of these chicken cutlets. Crunchy and refreshing quick pickles are perfect for brightening up this colorful grilled dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

Olive oil, for the grill
3 tablespoons white miso
3 tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons chopped fresh ginger
1 tablespoon toasted sesame oil
1 1/4 pounds chicken cutlets (4 to 6)
Kosher salt and freshly ground pepper
2 Persian cucumbers, halved and thinly sliced
1 carrot, halved and thinly sliced
1 small red onion, halved and thinly sliced
1 Fresno chile pepper, thinly sliced
1 1-inch piece ginger, sliced
1/2 cup rice vinegar
1 tablespoon sugar
Kosher salt

Steps:

  • Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the miso, mirin, rice vinegar, soy sauce, ginger and toasted sesame oil in a bowl.
  • Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the miso mixture while you make the quick pickles.
  • Make the quick pickles: Combine the cucumbers, carrot, red onion and chile in a nonreactive bowl. In a small saucepan, heat the ginger, rice vinegar, sugar and 1 1/2 teaspoons kosher salt until the sugar and salt are dissolved. Pour over the vegetables and add 4 ice cubes. Refrigerate, stirring once or twice, until chilled, 30 minutes. Drain.
  • Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
  • Top the chicken with the quick pickles.

MISO MARINADE



Miso Marinade image

Make and share this Miso Marinade recipe from Food.com.

Provided by Abby Girl

Categories     Poultry

Time 10m

Yield 11 Tablespoons

Number Of Ingredients 5

2 tablespoons miso
2 garlic, minced
1 teaspoon ginger
1 teaspoon seasoned rice vinegar
1/2 cup water

Steps:

  • Combine the ingredients in a zip lock bag and add the meat.

Nutrition Facts : Calories 22.8, Fat 0.2, SaturatedFat 0.1, Sodium 114, Carbohydrate 4.5, Fiber 0.4, Sugar 0.3, Protein 1.1

MISO MARINATED CHICKEN



Miso Marinated Chicken image

From JustBento.com This is another of my lunchtime favorites! I usually use 1 small thigh, and put it in the marinade the night before. In the morning, I quickly cook, cool, and pack in my lunch with some vegetables for a complete lunch. Note- The smaller you cut the chiken, the faster it will cook through.

Provided by IngridH

Categories     Lunch/Snacks

Time 13m

Yield 1 serving(s)

Number Of Ingredients 4

3 ounces boneless chicken thighs
1 tablespoon mild miso
1 tablespoon sake
1/2 teaspoon brown sugar

Steps:

  • Combine miso, sake and sugar to form a paste.
  • Cut chicken into bite sized pieces, coat with marinade. I typically do this in a zip-top bag to keep my hands clean.
  • Let marinate at least 1 hour, up to overnight.
  • Heat a skillet over medium high heat.
  • Add chicken, and cook 4 minutes per side, or until done.

Nutrition Facts : Calories 240.5, Fat 14, SaturatedFat 3.8, Cholesterol 71.5, Sodium 680.7, Carbohydrate 7.3, Fiber 0.9, Sugar 3.2, Protein 16.7

EASY JAPANESE-INSPIRED GRILLED MISO CHICKEN



Easy Japanese-Inspired Grilled Miso Chicken image

A Japanese-inspired dish that's easy to make! Simply marinate ahead of time, and grill anytime you like.

Provided by mika707

Time 8h15m

Yield 3

Number Of Ingredients 9

3 tablespoons miso paste
3 tablespoons mirin (Japanese sweet wine)
3 tablespoons rice wine
3 tablespoons soy sauce
3 tablespoons honey
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 pound boneless, skinless chicken thighs
1 teaspoon sesame seeds

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.

Nutrition Facts : Calories 375.6 calories, Carbohydrate 29.7 g, Cholesterol 93.4 mg, Fat 12.3 g, Fiber 1.3 g, Protein 29.1 g, SaturatedFat 3.3 g, Sodium 1636.3 mg, Sugar 23.3 g

MISO CHICKEN



Miso Chicken image

Provided by Shawn Edelman

Categories     Chicken     Marinate     Low Carb     Low Cal     Dinner     Healthy     Self     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Chicken
4 boneless, skinless chicken breasts (about 4 oz each)
1 teaspoon canola oil
Marinade
2 tablespoons miso paste (preferably Kochujang)
1 1/2 teaspoons light sesame oil
1 1/2 teaspoons chopped ginger
1 1/2 teaspoons chopped garlic
1/4 teaspoon red pepper flakes

Steps:

  • Place chicken in a shallow dish. Combine marinade ingredients with 1 tablespoon water; pour over meat. Chill, covered, 1 to 2 hours. Remove chicken from marinade; drain excess. Heat canola oil in a large skillet over medium-high heat. Cook chicken until no longer pink in the center, about 4 minutes per side. Serve with Roasted Corn and Edamame Salad .

CHICKEN BREASTS WITH MISO-GARLIC SAUCE



Chicken Breasts With Miso-Garlic Sauce image

Boneless, skinless chicken breasts are known for becoming dry, but brining them before cooking helps retain moisture. The chicken is soaked in cold, salted water to which a small amount of whey or yogurt is added. (The lactic acid and phosphates in the dairy help with moisture retention.) However, the star of this recipe isn't the chicken: It's the sauce, made from miso, plenty of garlic and a good amount of lemon and leftover pan juices. Just take care when salting it: Miso is salty by nature, and lemon juice tends to heighten its brininess. Round out the meal by pairing it with white rice, or a vibrant salad.

Provided by Nik Sharma

Categories     dinner, weekday, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 16

1 tablespoon fine sea salt, plus more as needed
2 tablespoons plain whole-milk yogurt or whey
4 cups cold water
4 boneless, skinless chicken breasts (about 2 pounds)
1/4 cup unsalted butter (1/2 stick), melted, or olive oil
2 tablespoons onion powder
1 tablespoon garlic powder
2 teaspoons chipotle powder
1 teaspoon black pepper
1/4 cup unsalted butter (1/2 stick), cubed
4 garlic cloves, peeled and minced
1 tablespoon lemon zest
1/2 teaspoon black pepper
1 tablespoon red miso
2 tablespoons lemon juice
2 tablespoons minced scallions or chives

Steps:

  • Heat oven to 500 degrees. Line a 9-by-13-inch high-heat baking dish with aluminum foil. In a large bowl, stir 1 tablespoon salt and the yogurt into 4 cups cold water. (The brine helps the chicken retain its moisture, for juicier breasts.) Add the chicken and let sit for 15 minutes.
  • In a small bowl, mix together butter, onion powder, garlic and chipotle powders, and black pepper until they form a paste.
  • After 15 minutes, drain the breasts, discarding liquid. Pat dry, transfer to the baking dish, and spread the paste all over the chicken.
  • Roast until the top is golden brown and the chicken reaches an internal temperature of 165 degrees, about 30 minutes. If chicken is darkening too quickly, tent loosely with foil. Let the chicken cool, covered, for 5 minutes. Reserve the pan juices.
  • About 10 minutes before the chicken is done, prepare the miso-garlic sauce: In a medium saucepan, melt the butter over medium-low heat. Remove from the heat and stir in garlic, lemon zest, black pepper and miso. Return to the heat and add the lemon juice and 2 tablespoons water, then mix until a velvety sauce forms. Remove from heat and stir in the reserved pan juices from the chicken. Taste and season with salt as needed.
  • To serve, either slice the chicken breasts across the grain or keep them whole. Pour the sauce over the chicken and garnish with the minced scallions or chives. Serve immediately.

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MISO-MARINATED CHICKEN | SAINSBURY`S MAGAZINE
2016-07-25 Get ahead. Marinate the chicken overnight in the fridge. Mix the miso paste with the soy sauce, ½ teaspoon sesame oil, vegetable oil, chilli flakes, ginger and garlic in a large …
From sainsburysmagazine.co.uk
5/5
Category Main
Cuisine Japanese
Total Time 40 mins
  • Mix the miso paste with the soy sauce, ½ teaspoon sesame oil, vegetable oil, chilli flakes, ginger and garlic in a large shallow dish. Turn the chicken breasts in the marinade to coat. Cover and marinate for at least 30 minutes in the fridge.
  • Preheat the barbecue or grill. Cook the chicken for 20-25 minutes, brushing with any leftover marinade at the start and turning a couple of times to cook through evenly.
  • Meanwhile, shave the carrots into ribbons and slice the spring onions. Toss with ½ teaspoon sesame oil and a pinch of salt. Slice the chicken and serve on soft lettuce leaves with the carrot and spring onions.


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