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Category: Main Dish
Prep Time: Cook Time: Total Time:
Miso marinade adds a rich flavor to this Japanese country-style grilled chicken.
2 tablespoons light soy sauce
(usukuchi shoyu)* see note
2 tablespoons sake
2 tablespoons mirin
2 tablespoons light miso**
2 green onions, crushed and slivered
1 teaspoon minced ginger root
1 garlic clove, minced
8 boned chicken breast halves, skin intact
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.
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
Makes 8 servings.
Note: The chicken can be sauteed in a skillet.
* I can hardly find shoyu sauce but you can find Tamari. If not, use regular low sodium soy sauce but is not the same.
**Miso is still widely used in Japan. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. There is a wide variety of miso available.
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Japanese Grilled Miso Chicken
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Category: Main Dish
Prep Time: Cook Time: Total Time:
Miso marinade adds a rich flavor to this Japanese country-style grilled chicken.
2 tablespoons light soy sauce
(usukuchi shoyu)* see note
2 tablespoons sake
2 tablespoons mirin
2 tablespoons light miso**
2 green onions, crushed and slivered
1 teaspoon minced ginger root
1 garlic clove, minced
8 boned chicken breast halves, skin intact
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.
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
Makes 8 servings.
Note: The chicken can be sauteed in a skillet.
* I can hardly find shoyu sauce but you can find Tamari. If not, use regular low sodium soy sauce but is not the same.
**Miso is still widely used in Japan. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. There is a wide variety of miso available.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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