Miso Chicken

Miso Chicken

Isn’t it nice when confusion about what to do for dinner results in delicious food? This came from my roommate putting a marinade he usually uses on fish on chicken. I tweaked it a bit so it would stand up better to the chicken’s flavors and textures, and it’s become a popular supper here in the Cleverly Named household. I usually serve it with rice (sort of visible under the chicken thigh in the picture) and some sort of vegetable — it was salad this particular evening, but the oven is hot enough to roast veg in while the chicken is cooking, or one could steam or what have you. The sauce is a little fatty to use as-is, but a touch mixed up with the rice won’t go amiss, generally.

Miso Chicken*, adapted from my roommate’s recipe

2/3 c. red miso
2/3 c. sake
3 cloves of garlic, grated
1 1/2 tsp. ground mustard
1 tsp. lemon juice
1 medium or 2 small onions
pepper to taste
6 bone-in, skin-on chicken thighs

Chop the onion(s) and put them in a large zip-top bag. Add the miso, sake, garlic, mustard and lemon juice. Seal the bag and squish it around — doing so with childish glee makes the process faster, and hey, it’s squidgy and weird! Once the miso’s sufficiently dissolved into the sake and the garlic, mustard and pepper are distributed, add the chicken. Squish again and refrigerate overnight.

Preheat the oven to 400F. Dump the entire contents of the marinade bag into a baking dish — I use a 9×9″ square — and make sure the thighs are skin side up so they’ll get crispy and delicious. Bake for 40-50 minutes or until crispy deliciousness happens. Serve. Eat. Squee.

*If you want to use the marinade for fish, omit the lemon and don’t leave it on more than maybe 8 hours — 2 is perfect.

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~ by iliadawry on 29 June 2012.

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