Grilled Miso Chicken
6 medium-large chicken thighs, deboned, skin on
4 tbsp Shiro Miso (white miso paste)
3 tbsp mirin
2 tbsp sake
1 tbsp minced garlic
1 tbsp soy sauce
2 tsp brown sugar
Rinse the chicken and pat dry.
Combine marinade ingredients in a small bowl and mix well.
In a large bowl or a Ziploc bag, combine the chicken with the marinade ingredients. Seal the bowl/bag and refrigerate for 3-4 hours.
Preheat oven to 200C (400F). Arrange chicken in a single layer, skin side up, on a baking tray lined with baking paper or aluminium foil. Place in oven on the top rack and bake for 30 minutes.
After 30 minutes, switch on the grill function and turn up the heat to 220C (430F). Use a brush to baste the chicken skin with the juices on the tray. Continue to cook the chicken for 15 minutes until the skin is charred and crisp. Watch it closely as it can burn quite quickly.
Remove the chicken from the tray and cut into slices.
Pour out the juices from the tray into a bowl. Skim off the oil and discard. The remaining makes a delicious sauce you can serve with the chicken and some steamed or fried rice.
For garlic fried rice recipe, click here.