Bucky's Recipe

Spicy Miso Chicken

Category: Poultry

Ingredients
1/4 cup rice vinegar
3 tablespoons lower-sodium soy sauce
2 1/2 tablespoons honey
1 1/2 tablespoons white miso (I used Braggs)
1 1/2 teaspoons chile paste (such as sambal oelek)
2 tablespoons minced fresh garlic
2 tablespoons dark sesame oil, divided
4 (6-ounce) skinless, boneless chicken breast halves (I used bone in, skin on chicken)
2 tablespoons chopped fresh cilantro (optional)

Preparation
1. Combine first 6 ingredients, stirring well with a whisk. Stir in 1 tablespoon oil. Place chicken in a zip-top plastic bag. Add vinegar mixture; seal. Marinate in refrigerator for 1 hour, turning once. (I left for 24 hours, really soaks up flavor.)
2. Preheat oven to 400°.
3. Remove chicken from bag; reserve marinade. Place marinade in a small, heavy saucepan over medium heat; bring to a boil. Boil 2 minutes or until syrupy, stirring frequently. Remove from heat; divide mixture in half. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add chicken; sauté 4 minutes, until well browned. Turn chicken over; brush chicken with half of marinade mixture. Place pan in oven; bake at 400° for 6 minutes or with bone in, skin on, I cooked at 350 -at- 60 minutes, or until done. Remove chicken from oven; brush with remaining half of marinade mixture, turning to coat. Sprinkle with cilantro, if desired.
Awesome. Made 2-15-2012