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.
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It’s hard to find educated people on this topic, however, you seem like
do you know what you’re referring to! Thanks
How about posting the recipe for the rice as well? It takes up most of the picture and looks like it compliments the chicken.