Grilled Miso Chicken Breasts
Miso marinade adds a rich flavor to this Japanese country-style grilled chicken.
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 gingerroot
1 garlic clove, minced
8 boned chicken breast halves, skin intact
1 tablespoon Japanese seven-spice powder (shichimi togarashi)* - optional
- Blend soy sauce, saké, mirin, miso, green onions, gingerroot 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.
*This is not the same as Chinese five-spice powder. They are not interchangeable in regard to flavoring.
Tip: The chicken can be sautéed in a skillet.