YOGURT-MARINATED CHICKEN SKEWERS
Provided by Molly Yeh
Time 3h35m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the ras al hanout: Add the cumin, cardamom, cinnamon, paprika, nutmeg, cayenne, cloves, allspice, coriander, pepper and turmeric to a jar with a lid. Cover and shake to combine. Measure out 1 tablespoon for the chicken and put in a large bowl. Store the remaining spice for up to 3 months in the jar and use as desired.
- For the chicken: In the bowl with the ras al hanout, add the yogurt, mint, oil, salt, sugar, harissa, garlic, finely chopped onion, juice from half of the lemon and about 12 turns of pepper (about 1/2 teaspoon) and mix to combine. Fold in the chicken to evenly coat, then cover and let marinate in the refrigerator for at least 3 hours and up to overnight.
- Soak 8 wooden skewers in water for at least 30 minutes.
- Thread the chicken pieces on the skewers, adding the bell pepper and onion pieces in between the meat.
- Heat a grill or grill pan over medium-high heat. Cook the skewers, turning them occasionally, until they're deeply browned on all sides and cooked through, about 7 minutes per side. Squeeze with the juice from the remaining lemon half before serving.
MISO-YOGURT CHICKEN SKEWERS WITH GREEN OLIVES AND DATES
The key to the juiciest chicken? A yogurt marinade! Yogurt in the marinade makes chicken thighs super tender while the miso makes them flavorful. The seared chicken is paired with spiced couscous and a mixture of sauteed onions, olives and dates. The best part? The miso-yogurt mixture also doubles as a dipping sauce. Feel free to swap in chicken breasts for the thighs, if you prefer white meat.
Provided by Elena Besser
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- If using wooden or bamboo skewers, soak 8 in water for at least 15 minutes before threading to ensure they don't burn.
- Pat the chicken dry with paper towels. Using a sharp knife or kitchen shears, cut the chicken thighs in half lengthwise. Season both sides with salt and set aside.
- Stir together the yogurt, garlic, miso, honey, lemon zest, half of the lemon juice and 1 tablespoon of the olive oil in a large bowl. Reserve half of the mixture in a separate small bowl to use as a dipping sauce. Add the chicken to the large bowl, toss to combine and let marinate while you prepare the remaining ingredients (see Cook's Note).
- Heat 2 tablespoons of the remaining oil in a medium skillet over medium-high heat. Add the onion and cook, stirring frequently, until it starts to brown, 5 to 7 minutes. Add the olives and cook, stirring occasionally, until warmed through, 2 to 3 minutes more. Add the dates and cook, stirring occasionally, until warmed through, about 1 minute. Remove from the heat and add the remaining lemon juice. Stir to combine and set aside.
- Melt the butter with the remaining 1 tablespoon oil in a small saucepan over medium heat. Add the sesame seeds, cumin seeds and cinnamon. Cook, stirring, until fragrant and toasted, 2 to 3 minutes. Add the broth and bring to a boil. Stir in the couscous and a generous 4-finger pinch of salt. Cover, remove from the heat and let the couscous sit until all the liquid has been absorbed, 5 to 6 minutes. Fluff with a fork.
- Meanwhile, heat a large, heavy skillet, griddle or grill pan over medium-high heat until smoking. Thread the chicken onto 8 skewers. Spread any marinade left in the bowl over the chicken so it's evenly covered. Drizzle with olive and evenly coat the surface with a brush or paper towel. Add the chicken to the skillet and cook, turning the skewers every 3 to 4 minutes, until the chicken is browned and cooked through, 14 to 16 minutes. If the chicken sticks to the pan, wait to move it until it releases easily.
- Divide the skewers among plates. Put a generous scoop of couscous on each and top the couscous with the onion mixture. Place a dollop of the reserved yogurt sauce alongside, for dipping. Enjoy!
MISO CHICKEN
Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.
Provided by Sam Sifton
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 864, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 1525 milligrams, Sugar 11 grams, TransFat 1 gram
GRILLED CHICKEN TERIYAKI SKEWERS WITH MISO RANCH
If 'teri' means 'shine,' and 'yaki' refers to grilling, then these chicken skewers are the poster children for teriyaki. Marinated in soy sauce, sake, and mirin, the chicken is grilled to sweet, smoky perfection and dipped in a refreshing, herby miso 'ranch' sauce that'll send your summer cookout guests into a frenzy. The only bottles not invited to this party are bottled teriyaki sauces! Garnish with sesame seeds if desired.
Provided by Chef John
Categories World Cuisine Recipes Asian Japanese
Time 2h45m
Yield 12
Number Of Ingredients 20
Steps:
- Soak bamboo skewers in water.
- Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, ginger, green onions, brown sugar, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
- Combine mayonnaise, sour cream, buttermilk, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
- Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
- Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
- Serve skewers next to the miso ranch dressing and brush with reserved glaze.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.6 g, Cholesterol 54.2 mg, Fat 18.6 g, Fiber 0.3 g, Protein 14.3 g, SaturatedFat 4 g, Sodium 788 mg, Sugar 7.8 g
YARDBIRD'S GREEN MISO CHICKEN BREAST SKEWERS
A play on pesto grilled chicken, this grilled chicken breast skewers recipe uses miso paste in place of Parmesan to create a savory, flavor-packed marinade.
Provided by Matt Abergel
Time 1h20m
Yield Makes 5 skewers
Number Of Ingredients 10
Steps:
- Make the green miso marinade. Place the basil, parsley, and pine nuts in a blender and blend at high speed until smooth. While the blender is running, slowly add the olive oil, pouring it in a steady stream, until it is blended together. Add the miso soup and roasted garlic and blend again until smooth.
- Trim any excess fat from the outside of the chicken breast. Cut the the thin end of the breast into a 2-inch (5-cm) wide piece. Cut the remaining piece lengthwise. Then cut the resulting lengths in half. Cut the pieces of breast so that you end up with 25 even bite-sized rectangular pieces. Starting with the thinnest pieces of meat, pinch the meat so that the shiny side faces up and skewer directly through the middle of the meat. Repeat, being sure that the shiny side is facing up and that you are skewering directly through the middle of the meat, until you end up with five skewers with five chunks of chicken per skewer. Each skewer should weigh about 1½ ounces.
- Place the prepared skewers in a shallow baking dish in a single layer. Cover with the prepared marinade, cover, and chill for at least one hour.
- Start with the smooth-side down over high heat, grilling until light brown, 2-3 minutes. Rotate ¼ turn, cook on each side until lightly colored, about 1 minute per side. Once three sides are colored, finish cooking on the last side until dark brown, about 2 minutes. Spray with sake and lightly season with salt to finish. Garnish by adding one lemon wedge to each skewer before serving.
CHICKEN BREASTS WITH MISO-GARLIC SAUCE
Boneless, skinless chicken breasts are known for becoming dry, but brining them before cooking helps retain moisture. The chicken is soaked in cold, salted water to which a small amount of whey or yogurt is added. (The lactic acid and phosphates in the dairy help with moisture retention.) However, the star of this recipe isn't the chicken: It's the sauce, made from miso, plenty of garlic and a good amount of lemon and leftover pan juices. Just take care when salting it: Miso is salty by nature, and lemon juice tends to heighten its brininess. Round out the meal by pairing it with white rice, or a vibrant salad.
Provided by Nik Sharma
Categories dinner, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 500 degrees. Line a 9-by-13-inch high-heat baking dish with aluminum foil. In a large bowl, stir 1 tablespoon salt and the yogurt into 4 cups cold water. (The brine helps the chicken retain its moisture, for juicier breasts.) Add the chicken and let sit for 15 minutes.
- In a small bowl, mix together butter, onion powder, garlic and chipotle powders, and black pepper until they form a paste.
- After 15 minutes, drain the breasts, discarding liquid. Pat dry, transfer to the baking dish, and spread the paste all over the chicken.
- Roast until the top is golden brown and the chicken reaches an internal temperature of 165 degrees, about 30 minutes. If chicken is darkening too quickly, tent loosely with foil. Let the chicken cool, covered, for 5 minutes. Reserve the pan juices.
- About 10 minutes before the chicken is done, prepare the miso-garlic sauce: In a medium saucepan, melt the butter over medium-low heat. Remove from the heat and stir in garlic, lemon zest, black pepper and miso. Return to the heat and add the lemon juice and 2 tablespoons water, then mix until a velvety sauce forms. Remove from heat and stir in the reserved pan juices from the chicken. Taste and season with salt as needed.
- To serve, either slice the chicken breasts across the grain or keep them whole. Pour the sauce over the chicken and garnish with the minced scallions or chives. Serve immediately.
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