Chicken that's been marinated in miso overnight is tender, juicy, and full of miso flavor. Roast in the oven and your kitchen will be filled with an aroma that's out of this world!
Photographed by Masaya Suzuki
Calorie count is per serving.
Excludes time needed to marinate the chicken.
Ingredients (Serves 4)
- 1 chicken thigh (250 g)Note
*Or chicken breast.
- 120 g white miso
- 4 tbsp mirin
- Black pepper, to taste
- Cucumber, as desired
Combine the white miso and mirin.
Place the miso marinade and chicken in a food storage bag, sprinkle with black pepper, and seal. Thoroughly rub the marinade into the chicken and refrigerate overnight for 8-10 hours.
Try adding grated yuzu peel or any other citrus peel to the marinade for a nice accent.
Remove the chicken and wipe off the marinade. Preheat the oven to 250 degrees Celsius. Place the chicken on a baking tray, skin-side up, and roast for 15-18 minutes until golden brown.
Cool the chicken, then cut it into 1 cm thick slices. Plate and garnish with peeled and decoratively cut cucumber.
Will keep in the fridge for up to 2 days if left in the marinade and sealed in a food storage bag. The roasted chicken will keep in the fridge for approx. 3 days if stored in an airtight container.