Miso Marinated Chicken

Most evenings, it's just the BF and I having dinner, so I typically halve recipes.

This is an exception.

The full portions are made here because, well, the leftovers are incredible. It also means that our Marlowe can enjoy some bits with her kibble. [Ed. note: CHIMKINNNN! Yes, I speak dog.] The finished product comes out juicy, flavorful, with a crispy skin.

NOTES:

• Skin-on, boneless chicken thighs were used here.  
• Don't own a grill, so mine are baked in the oven. Included directions for both below.

PS: Last year we were really in an Oktoberfest kinda mood when we broke out the sautéed cabbage with caraway (www.moveablefeast.me/blog/sauteed-cabbage-with-caraway). Even worked in the movie Strange Brew. [Ed. note: Take off!]

PPS: The BF spun off the planet when I made these salted espresso fudge brownies. [Ed. note: CAN I HAVE SOME MORE MAN I NEED SOME ELSINORE BEER TO COME DOWN FROM THE RRRRRRRRR] (www.moveablefeast.me/blog/salted-espresso-fudge-brownies).

​Adapted from: Dennis the Prescott
Number of servings: 6–8

Ingredients
Miso Chicken

• 10 skin-on, boneless chicken thighs
  
• 1 cup white miso
• 1 cup mirin
  
• ½ cup sake
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 teaspoons toasted sesame oil

Pickles

• 1 English cucumber, thinly sliced
• ⅓ cup rice vinegar
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 2 tablespoons sesame seeds

Serving Suggestions

• Cooked Jasmine rice 
• Steamed greens, i.e., baby bok choy 
  
• Salad greens
• Toasted sesame seeds, sliced green onions, and hot sauce, to serve
  

 
Directions
Marinade

1. NOTE: make the marinade the night before. 
   
2. Combine miso, mirin, sake, soy, honey, and sesame oil in a bowl and mix well.
   
3. Place chicken in a freezer bag and pour in marinade. Chill overnight in fridge (at least 4 hours, but overnight is best). Get a little under the skin, if possible.
   

 
Pickles

1. Combine cucumbers and salt in a bowl, toss, and let sit for 20 minutes. Rinse the salt off of the pickles, then place back in a bowl.
   
2. Add rice vinegar, sugar, and sesame seeds, mix well, then cover and chill overnight.
   

 
Chicken
Oven Directions:

1. Preheat to 450 °F. 
   
2. Line baking sheet with foil and place a flat roasting/baking rack on the baking sheet. 
3. Remove chicken from  marinade (discard marinade), place chicken on rack, skin-side down.
   
4. Bake 10 minutes, then flip and continue baking 10 minutes, or until crispy on the outside and perfectly cooked through on the inside (reaching an internal temp of 165 °F using a meat thermometer). 
   
5. If your skin is not crispy, stick it under the broiler and keep a careful eye on it.
   
6. Place chicken on counter on let rest for 10-15 minutes. Slice into strips.
   
7. Serve alongside your pickles, rice, veggies or salad. Whatever you like!
   

Grill Directions:

1. Start your grill according to grill instructions. Set the temperature to 450 °F; allow to preheat, lid closed, for 10-15 minutes. 
   
2. Remove the chicken from the marinade (discard marinade), then place chicken on grill, skin-side down. Grill, lid closed, for 10 minutes, then flip and continue grilling an additional 10 minutes, or until crispy on the outside and perfectly cooked through on the inside (reaching an internal temp of 165 °F using a meat thermometer). 
   
3. ​Slice the chicken into thin strips, then serve alongside your pickles, some steamed rice, veggies, and extra fixings. Delicious!