Grilledmisochicken Recipes

MISO CHICKEN

Steps:

• Gather all the ingredients.

BBQ MISO CHICKEN

Steps:

• In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear.

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.

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.

GRILLED MISO CHICKEN

Steps:

• In a large bowl or other container, mix miso paste, honey, rice vinegar, sesame oil, garlic, ginger, green onion and red pepper flakes. Add chicken breasts and stir to coat. Marinate at least 1 hour in the refrigerator.
• Heat grill to medium high heat and ensure grates are clean.
• Turn heat down to medium low and grill chicken for 5-7 minutes per side, or until grill lines appear on each side. Move chicken to indirect heat and brush with extra marinade from the bowl. Continue cooking until internal temperature of the chicken reaches 165°F in the thickest part.
• Remove chicken from the grill, slice and serve over cooked rice, noodles, zucchini noodles, or veggies. Garnish with fresh herbs, green onion, or red pepper flakes.

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.