Miso Crazy For This Recipe!
It’s so easy to get into a chicken cooking rut. But, there are so many ways to add incredible flavors with little added labor. This Miso Ginger Glazed Chicken is so easy to prepare and it’s guaranteed to shake off the chicken dinner dull-drums. Not only does it taste fantastic, but the smell of it roasting will send you straight over-the-moon. When you’re ready to cook, it’s as easy as shake-and-bake, except you don’t have to shake a thing! It’s a sweet and salty Asian inspired dinner. You can even prepare most of it ahead of time.
I really enjoy cooking, but not so much on a weeknight. It just seems like time flies so quickly between when we quit working for the day, then just blink your eyes and whammo……you’re rushing to get dinner on. With this recipe, you can make the compound butter ahead of time and keep it in the refrigerator for up to two weeks. Then, when you’re ready, just let it soften and you’ll have dinner prep done in a matter of minutes. The chicken roasts for 30-40 minutes, while you enjoy a nice glass of Chardonnay refreshing beverage.
There are many versions of this recipe available, this is my version, adapted from a few different sources.
Miso
Miso is a traditional Japanese seasoning made with fermented soybeans. This adds the “umami” flavor we love so much in so many different Asian dishes. For some of my other recipes, try my recipe for Miso Cesar Salad on Grilled Romaine https://wp.me/p9KEfL-2AU
Or another favorite, Grilled Fish Wraps with Miso Ginger Slaw https://wp.me/p9KEfL-2Bl
Miso can be found in the refrigerator section of your grocery store. White miso is the more mild flavored miso used in this recipe. Red is stronger in flavor. Once you start using miso in various recipes, you’ll be surprised how versatile it is. Because it’s fermented, it stays well refrigerated for a long period of time. It’s naturally high in sodium, so keep in mind to reduce the amount of salt you use in recipes containing miso.
Miso Ginger Glazed Chicken
Soften 3 tablespoons of unsalted butter. To the softened butter, add 1 tablespoon of freshly grated ginger, 2 cloves of garlic, very finely minced or grated. Add 2 tablespoons honey with 1/4 cup white miso paste and 1/2 teaspoon black pepper, 2 teaspoons of rice wine vinegar. Mix together well, set aside.
If you’re making the final dish at another time, put the compound butter into a small dish and cover with plastic. This will keep refrigerated for about 2 weeks. When you’re ready to make the chicken, take the compound butter out of the refrigerator and let it soften, then proceed with the recipe.
Preheat oven 400º
For this recipe, I like to use bone in, skin on chicken thighs. This is enough for 4-6 good size pieces of chicken. Remove the chicken from the wrapping, pat dry. Set aside. (This is great with chicken breasts or thighs, but I prefer with skin on, bone in chicken thighs.)
Put the softened compounded butter into a large bowl. Add the chicken thighs and massage the butter into each thigh, putting some between the skin and the meat as well.
Place the chicken onto a cast iron skillet or heavy roasting pan and bake for 30-40 minutes, basting a time or two will help keep the chicken moist. Cook until the internal temperature is 160-165º and the skin is golden brown. If the skin is not as crispy as you’d like it to be, put it on the broiler setting for just a couple of minutes, max.
Serve over steamed rice and garnish with chopped scallions and some sesame seeds too.
Enjoy!
Ingredients
- 3 tablespoons unsalted butter, softened
- 1/4 cup white miso
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, finely minced or grated
- 2 tablespoon honey
- 2 teaspoons rice vinegar
- 1/2 teaspoon freshly ground black pepper
- 4 skin-on, bone-in chicken thighs, approximately 1 1/2 to 2 lbs
Garnish: Chopped scallions and a few teaspoons of sesame seeds
Instructions
- Soften 3 tablespoons of unsalted butter.
- To the softened butter, add 1 tablespoon of freshly grated ginger, 2 cloves of garlic, very finely minced or grated, 2 tablespoons honey, 1/4 cup white miso paste and 1/2 teaspoon black pepper, 2 teaspoons of rice wine vinegar.
- Mix together well. Set aside.
- (Note: If you're making the final dish at another time, put the compound butter into a small dish and cover with plastic wrap. This will keep refrigerated for about 2 weeks. When you make the dish, just soften butter and proceed with the recipe.)
- Preheat oven 400º
- Remove 4 chicken thighs from the wrapping, pat dry. Set aside.
- Put the softened compounded butter into a large bowl.
- Add the chicken thighs and massage the butter into each thigh, putting some between the skin and the meat as well.
- Place the chicken onto a cast iron skillet or heavy roasting pan and bake for 30-40 minutes, basting a time or two will help keep the chicken moist.
- Cook until the internal temperature is 160-165º and the skin is golden brown.
- If the skin is not crispy enough, put the pan under the broiler very briefly, just a minute or two.
- Serve over steamed rice and garnish with chopped scallions and some sesame seeds too.
Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
