Turn this dish into a rice bowl by serving the chicken, removed from the skewers, over rice, topped with grilled vegetables, such as asparagus, bok choy and shiitake mushrooms. Miso is a Japanese fermented seasoning ingredient that imparts an earthy saltiness to the marinade. You can also mix it with olive oil and use it as a glaze on grilled vegetables.
Red Miso Chicken Skewers
2 Tbs. red miso paste
3 Tbs. low-sodium soy sauce
3 Tbs. canola or vegetable oil
1 tsp. toasted sesame oil
Juice of 1 lime
3 garlic cloves, chopped
1/2 tsp. granulated sugar
1/4 tsp. red pepper flakes (optional)
6 boneless, skinless chicken thighs, about 2 lb. (1 kg) total
16 wooden skewers (7 inches/18 cm or longer), soaked in water for at least 1 hour
In a large, nonreactive bowl, whisk together the miso paste, soy sauce, canola oil, sesame oil, lime juice, garlic, sugar and red pepper flakes, if using.
Cut each chicken thigh crosswise into 8 thin strips. Add the chicken to the bowl and toss to coat well. Cover and let marinate in the refrigerator for at least 1 hour and up to 4 hours.
Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
Drain the skewers and thread each, lengthwise and accordion style, with 3 pieces of chicken. Arrange the skewers on the grill directly over the heat and cook, turning once, until the chicken is opaque throughout, 3 to 4 minutes per side. Serve immediately. Serves 4.
For more fresh ideas about how to prepare chicken, whether for
a quick family meal or an impressive weekend spread, check out our
Chicken Night: Dinner Solutions for Every Day of the Week.