Miso marinade adds a rich
flavor to this Japanese country-style grilled chicken.
Grilled
Miso Chicken Breasts
- 2 tablespoons light soy
sauce (usukuchi shoyu)
- 2 tablespoons saké
- 2 tablespoons mirin
- 2 tablespoons light miso
- 2 green onions, crushed
and slivered
- 1 teaspoon minced ginger
root
- 1 garlic clove, minced
- 8 boned chicken breast
halves, skin intact
- 1 tablespoon seven-spice
powder (optional)
- Blend soy sauce, saké,
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.
- 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 spice mixture.
Makes 8 servings.
Note: The chicken can be
sautéed in a skillet.
loading
|
