Craving restaurant-quality chicken but short on time and culinary expertise? Look no further than this incredibly flavorful Miso Grilled Chicken recipe. Forget dry, bland chicken breasts; this recipe delivers juicy, tender perfection with a rich, savory glaze that will leave you wanting more. The secret lies in a simple yet powerful marinade that infuses the chicken with umami depth and a subtle sweetness, beautifully complemented by the char from the grill. This recipe is surprisingly easy to follow, even for beginner cooks.
Prepare to elevate your weeknight dinner game with this impressive dish. The incredible flavor payoff far outweighs the minimal effort involved, promising a delicious meal that's sure to impress your family and friends. Ready to transform ordinary chicken into an extraordinary culinary experience? Let's dive into the step-by-step instructions to create your own juicy, miso-glazed masterpiece.
Tools Needed
- Frying pan
- Plastic bag or ziplock bag
- Tray
- Fork
- Knife
- Paper towels
Ingredients
- Chicken thighs: 300-350g (or 2 smaller pieces, approx. 200g each)
- White miso paste
- Mirin
- Soy sauce
- Sake
- Sugar (millet or white sugar)
- Grated garlic
- Salad oil
- Cabbage
- Onion
- Carrot
- Shiitake mushrooms
- Sesame oil
- Salt
- Pepper
Step-by-Step Instructions
Step 1. Marinate and Prepare
- Remove excess skin and yellowish oil from the chicken thighs. Poke holes in the meat with a fork to help the marinade penetrate.
- In a plastic bag, combine miso paste, mirin, soy sauce, sake, sugar, and grated garlic. Add the chicken, mix well, and seal the bag. Marinate in the refrigerator for at least 1 hour (overnight is best).
- While the chicken marinates, chop cabbage, onion, carrot, and shiitake mushrooms.
Step 2. Grill the Chicken
- Cut the marinade into pieces within the bag and remove the chicken. Wipe off excess marinade with paper towels.
- Let the chicken rest at room temperature for about 30 minutes to allow the internal temperature to equalize.
- Heat salad oil in a pan over medium heat. Place the chicken skin-side down, and cook for 3 minutes until browned. Flip and cook for another 2 minutes. Reduce heat to low, add 1 tablespoon of water, cover, and steam for 5 minutes.
- Turn up the heat slightly, and cook for another minute on each side to evaporate moisture.
Step 3. Stir-fry Vegetables
- Heat sesame oil in a pan. Add carrots first, then cabbage, onions, and shiitake mushrooms. Season with salt and pepper. Stir-fry until almost cooked (about 8 minutes). Add leftover marinade (about 1 tablespoon) and stir-fry for another minute.
Step 4. Serve
- Cut the chicken and serve with the stir-fried vegetables.
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- Removing excess skin and oil from the chicken prevents unpleasant odors.
- Marinating overnight or for a day enhances flavor.
- Cook chicken slowly over low heat to prevent burning.
- Check the doneness of the chicken by cutting it in half if needed.
Nutrition
- Calories: 600-700
- Fat: 35-45g
- Carbs: 40-50g
- Protein: 40-50g
FAQs
1. Can I use bone-in chicken thighs instead of boneless breasts?
Absolutely! Bone-in thighs will stay juicier and develop more flavor during grilling. Just adjust the cooking time as needed.
2. What can I do if I don't have a grill?
You can easily bake this chicken! Preheat your oven to 400°F (200°C), place the marinated chicken on a baking sheet, and bake for 20-25 minutes, or until cooked through.
3. Can I make the marinade ahead of time?
Yes! The marinade can be made up to 24 hours in advance. Marinating for longer will result in even more flavorful chicken.
This juicy miso grilled chicken recipe is a guaranteed crowd-pleaser, offering restaurant-worthy flavor without the restaurant-worthy hassle. From weeknight dinners to weekend barbecues, this recipe is a versatile and delicious addition to your culinary repertoire. Enjoy the succulent results and savor the compliments!