Bbq Miso Chicken Recipes

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.

MISO CHICKEN

Steps:

• Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
• Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

MISO CHICKEN

Steps:

• Gather all the ingredients.

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.

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.

MISO HONEY CHICKEN

Steps:

• Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and salt. Whisk well until mostly smooth. Add chicken halves; cut 3 to 4 slashes into the legs and thighs. Toss chicken in the marinade until well coated. Refrigerate for 2 to 12 hours.
• Flip chicken over in the bowl. Sprinkle more kosher salt on top.
• Preheat grill to 350 degrees F (175 degrees C) over indirect heat. Add chicken and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes. Brush the excess marinade on top. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more.
• Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over the chicken as you cut it up.

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.