Misoyaki Chicken Recipes

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MISO CHICKEN



Miso Chicken image

Marinated in a homemade all-purpose miso sauce and pan-fried till crispy, this Miso Chicken is very moist, flavorful, and delicious. Serve over steamed rice and drizzle extra miso sauce on top!

Provided by Namiko Chen

Categories     Main Course

Time P1DT25m

Number Of Ingredients 7

5 boneless, skin-on chicken thighs
5 Tbsp All-Purpose Miso Sauce (homemade)
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for cooking))
1 Tbsp All-Purpose Miso Sauce (homemade)
1 Tbsp water
1 tsp toasted white sesame seeds
1 green onion/scallion ((chopped))

Steps:

  • Gather all the ingredients.

Nutrition Facts : Calories 350 kcal, Carbohydrate 7 g, Protein 20 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 111 mg, Sodium 598 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

MISO GRILLED CHICKEN RECIPE



Miso Grilled Chicken Recipe image

Yield 4 servings

Number Of Ingredients 6

1/4 cup white Miso paste
3 Tbsp Mirin
2 Tbsp Sake
1 Tbsp sugar
1 Tbsp soy sauce
4 chicken thighs

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.

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

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