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
MISO-GLAZED CHICKEN BREASTS
Boneless, skinless chicken breasts are marinated in a miso-based sauce and baked in this quick and easy weeknight dinner that's packed with flavor and nutrition. Serve with a side of your family's favorite roasted veggies and a whole grain for a complete and balanced meal. Dairy-Free, Gluten-free, Nut-free, Kosher
Provided by Jessica Levinson
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together rice vinegar, miso paste, honey, soy sauce, sesame oil, ginger, and garlic. Add chicken breasts to bowl and coat with the sauce. Cover and refrigerate for at least 30 minutes.
- Preheat oven to 400 degrees F. Coat a baking dish with nonstick cooking spray and transfer chicken to the dish, reserving marinade. Bake chicken for 15 minutes. Baste the chicken with pan juices and bake another 10 minutes. Turn on broiler and broil chicken for 3 to 5 minutes until golden brown on top.
- While chicken is baking, transfer marinade to a small saucepan and bring to a boil. Reduce heat and simmer until reduced by half and sauce is syrupy, about 2 to 3 minutes.
- Serve chicken with chopped scallions and miso-glaze drizzled on top.
Nutrition Facts : Calories 322 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 49 grams protein, SaturatedFat 2 grams saturated fat, Sodium 628 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
MISO CHICKEN
Provided by Shawn Edelman
Categories Chicken Marinate Low Carb Low Cal Dinner Healthy Self Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Place chicken in a shallow dish. Combine marinade ingredients with 1 tablespoon water; pour over meat. Chill, covered, 1 to 2 hours. Remove chicken from marinade; drain excess. Heat canola oil in a large skillet over medium-high heat. Cook chicken until no longer pink in the center, about 4 minutes per side. Serve with Roasted Corn and Edamame Salad .
MISO HONEY CHICKEN
It's not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savory paste, made from fermented rice, barley, and soybeans, isn't that hard to find. While the marinade is simple, the flavors are anything but.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h55m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 6.9 g, Cholesterol 102.5 mg, Fat 13.1 g, Fiber 0.7 g, Protein 26.5 g, SaturatedFat 3.6 g, Sodium 1119.2 mg, Sugar 4.7 g
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.
GRILLED MISO CHICKEN
Japanese country-style grilled chicken. The thigh meat stays moist and tender, but boned chicken breasts can be used also.
Provided by Alskann
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 419.4, Fat 28.7, SaturatedFat 8.2, Cholesterol 157.9, Sodium 693.2, Carbohydrate 2.2, Fiber 0.3, Sugar 0.5, Protein 33.7
MISO BUTTER ROASTED CHICKEN
I love this recipe for its simple front-end prep. Spatchcock the chicken yourself or ask your butcher to spatchcock it for you. Then the only work left to do is to chop the veggies. Once it's in the oven, there's ample time to set the table and talk. -Stefanie Schaldenbrand, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Mix mushrooms, potatoes, Brussels sprouts and garlic; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Place in a shallow roasting pan. , Place chicken on a work surface, breast side down and tail end facing you. Using kitchen shears, cut along each side of backbone; discard backbone. Turn chicken over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Place chicken on a rack over vegetables. Twist and tuck wings under to secure in place. Combine butter and miso paste; spread over skin (mixture will be thick). , Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (Miso mixture on chicken will appear very dark while roasting.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 653 calories, Fat 37g fat (13g saturated fat), Cholesterol 170mg cholesterol, Sodium 912mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 54g protein.
MISO-GLAZED CHICKEN BREAST WITH VEGETABLE SUSHI RICE
Steps:
- In a bowl, combine miso, sugar, broth, oil, and ginger. Add chicken; coat, cover and refrigerate 1 hour. Mix vegetables in a bowl with vinegar and salt; set aside. Heat oven to 375°. Place chicken on a cookie sheet lined with foil. Fold up edges of foil. Pour marinade over chicken. Bake 20 minutes or until cooked through. Combine rice with vegetable mix. Cool chicken for 5 minutes; slice each breast diagonally into 3 pieces. Serve chicken over rice with soy sauce on the side.
MISO OVEN-BAKED CHICKEN TENDERS
These chicken tenders marinate in a miso sauce before baked and don't have any breading. Serve with jasmine rice and vegetables if desired.
Provided by thedailygourmet
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Combine soy sauce, miso paste, maple syrup, garlic, ginger, fish sauce, sesame oil, and cayenne pepper in a resealable plastic bag. Remove excess air and seal bag. Using your fingers on the outside of the bag, press and rub ingredients to break up the miso paste. Add chicken tenders and massage marinade ingredients into the chicken. Refrigerate for 40 to 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 8-inch square baking dish with nonstick spray and add chicken tenders.
- Bake in the preheated oven until chicken tenders are no longer pink in the center and the juices run clear, about 25 minutes, flipping them after about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle with bagel seasoning blend before serving.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 6.8 g, Cholesterol 69.2 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 1.2 g, Sodium 575.2 mg, Sugar 3.9 g
SWANSON GRILLED (OR BAKED) MISO CHICKEN
This is from Swanson Vitamins. Instead of grilling, I baked and it was fantastic! I used a red miso, although they called for a golden miso?? I also left out the basil and peppers. I also used regular things and the skin came out very yummy.
Provided by WI Cheesehead
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all the ingredients for the marinade in a small bowl.
- Place chicken in a shallow dish and pour the marinade over the chicken and chill, covered, for 1-2 hours or longer, if desired.
- Remove chicken from marinade and place on preheated grill.
- Grill each side for about 2 minutes and remove the chicken.
- Take 4 large pieces of foil and place one chicken breast and 2 basil leaves in the middle of each foil.
- Divide the peppers evenly between the chicken breasts and add 2 T of water to each packet.
- Seal the foil and grill for about 15 minutes, or until the chicken is no longer pink in the center.
- For Baking: Preheat oven to 375° and put chicken, peppers and sauce into a casserole dish. Heat, covered, for 20-25 minutes (depending on the thickness of the breasts). Uncover and heat for another 5-10 minutes, until done.
Nutrition Facts : Calories 354.4, Fat 14.7, SaturatedFat 4.1, Cholesterol 92.8, Sodium 722.5, Carbohydrate 22.9, Fiber 2.8, Sugar 16.6, Protein 33.2
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- In a small bowl, whisk together miso paste, sesame oil, olive oil, mirin, Sriracha, soy sauce and salt until nice and smooth.
- Place the chicken in a large ziplock bag and pour the prepared marinade. Squeeze out the air, as you close the bag. Massage the marinade into the meat to distribute it evenly. Marinade for 20-30 minutes. If you’re cooking right away, keep it at room temperature. If not cooking within 30 minutes, refrigerate until 30 minutes prior to cooking.
- Place the chicken in one layer in a baking pan. Bake for about 35 minutes, or until internal temperature registers 170°F (76°C).
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