Tuesday, September 26, 2006

Grilled Chicken with Red Miso Glaze 赤味噌烤雞塊

Category: Entree, Meat
Style: Fusion
Difficulty: Easy
Portion: Serves 8

8 pieces chicken parts such as breast or thigh, total about 4.5 lb
6 tbsp red miso
6 tbsp honey
6 tbsp mirin
4 tbsp Japanese cooking wine
1 bunch green onion, chopped

Making marinade: mix all ingredients together.
Wash and pat dry chicken pieces. Put chicken in a plastic zipper bag. Pour in marinade. Leave in the fridge overnight.
Grill chicken with a gas barbeque or grilling pan, or roast in a 400F oven for 20 minutes for breasts (35 minutes for thighs) until done.
While grilling, put remaining marinade in a small saucepan over low heat. Bring to a boil, then turn down heat to a simmer. Simmer until sauce thickens a bit. Serve chicken with sauce.

This marinade is also good for grilling salmon. Of course, you do not need to marinade the fish overnight. Just brush the marinade on the fish at the grill.

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