GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING
Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.
Provided by Anna Stockwell
Categories Chicken Dairy Free Peanut Free Ginger Garlic Vinegar Green Onion/Scallion Radish Lettuce Wheat/Gluten-Free Memorial Day Backyard BBQ Entertaining Spring Grill
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
- Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
- Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
- Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
- Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.
GRILLED CHICKEN TERIYAKI SKEWERS WITH MISO RANCH
If 'teri' means 'shine,' and 'yaki' refers to grilling, then these chicken skewers are the poster children for teriyaki. Marinated in soy sauce, sake, and mirin, the chicken is grilled to sweet, smoky perfection and dipped in a refreshing, herby miso 'ranch' sauce that'll send your summer cookout guests into a frenzy. The only bottles not invited to this party are bottled teriyaki sauces! Garnish with sesame seeds if desired.
Provided by Chef John
Categories World Cuisine Recipes Asian Japanese
Time 2h45m
Yield 12
Number Of Ingredients 20
Steps:
- Soak bamboo skewers in water.
- Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, ginger, green onions, brown sugar, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
- Combine mayonnaise, sour cream, buttermilk, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
- Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
- Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
- Serve skewers next to the miso ranch dressing and brush with reserved glaze.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.6 g, Cholesterol 54.2 mg, Fat 18.6 g, Fiber 0.3 g, Protein 14.3 g, SaturatedFat 4 g, Sodium 788 mg, Sugar 7.8 g
EASY JAPANESE-INSPIRED GRILLED MISO CHICKEN
A Japanese-inspired dish that's easy to make! Simply marinate ahead of time, and grill anytime you like.
Provided by mika707
Time 8h15m
Yield 3
Number Of Ingredients 9
Steps:
- Mix miso, mirin, rice wine, soy sauce, and honey together in a bowl until miso is completely dissolved. Stir in garlic and ginger.
- Pour marinade into a resealable plastic bag. Add chicken, squeeze out excess air, and seal the bag. Turn the bag or mix chicken to ensure even distribution of marinade. Refrigerate and allow to marinade 8 hours or overnight, mixing or turning the bag occasionally.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the grill and chop into wide strips, approximately 4 to 5 slices per piece. Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 375.6 calories, Carbohydrate 29.7 g, Cholesterol 93.4 mg, Fat 12.3 g, Fiber 1.3 g, Protein 29.1 g, SaturatedFat 3.3 g, Sodium 1636.3 mg, Sugar 23.3 g
TURMERIC-MISO REVERSE-BRAISED GRILLED CHICKEN WITH BALSAMIC CARAMELIZED ASPARAGUS
Categories Chicken Backyard BBQ Dinner
Number Of Ingredients 12
Steps:
- puree everything except the drumsticks. Cover the drumsticks with the puree and gently simmer until tender when squeezed with tongs. grill.
GRILLED CHICKEN LETTUCE WRAPS WITH SESAME MISO SAUCE
Provided by Food Network
Time 1h25m
Yield 8 to 10 lettuce wraps
Number Of Ingredients 13
Steps:
- Combine the water, soy sauce, brown sugar, mirin and garlic to a 1 gallon freezer bag and shake to mix well. Add the chicken, then seal the bag, pressing out as much air as you can. Let the chicken marinate for at least 1 hour, or preferably overnight in the refrigerator.
- While the chicken marinates, put the cucumbers in a bowl and sprinkle with the salt. Toss to coat evenly and let it stand for 30 minutes. When the cucumbers have started turning translucent, grab use your hands to squeeze out as much water as possible. The more water you squeeze out, the crunchier the pickles will be.
- To make the sauce, add the miso, ground sesame seeds, yuzu juice, and water to a bowl and whisk to combine.
- Remove the chicken from the marinade and discard the marinade. Get a charcoal grill going and grill the chicken, skin side down, until the skin is golden brown and crisp. If the chicken starts burning, move it over to the cooler side of the grill. Flip the chicken over and continue grilling until the chicken is cooked through (165 degrees F on an instant-read thermometer). Transfer the chicken to a cutting board and chop it into chunks.
- To make the lettuce wraps, have each person grab a leaf of lettuce and add a spoonful of grilled chicken. Top with some pickled cucumbers and drizzle with a little sesame miso sauce. Wrap and enjoy!
GRILLED MISO CHICKEN
My mom makes miso every year and this is one of the first things that we make with her miso. The recipe (with a variety of differences) is readily available, but I tend to go with the most simple versions of things, so this is what we use. The grilling/broiling instructions are a bit vague, but grills are different enough that the operator should use whatever method they think is most reasonable, just keep an eye on it to make sure it doesn't burn. Burnt miso is not a good thing. Prep time includes marinating time.
Provided by Akikobay
Categories Poultry
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the soy sauce, sake, mirin, miso, onions, ginger and garlic in a shallow dish.
- Place chicken pieces into marinade, turn to coat well and marinate for 1 hour, turning several times.
- Preheat grill so that it is very hot.
- This can also be broiled in the oven, turning only once halfway through the cooking time.
- Remove the chicken from the marinade and pat dry on kitchen paper.
- Grill the chicken until cooked through and juices run clear.
- Sprinkle with sesame seeds, serve with steamed rice.
Nutrition Facts : Calories 441.2, Fat 29.6, SaturatedFat 8.2, Cholesterol 157.9, Sodium 1000.9, Carbohydrate 4.8, Fiber 0.9, Sugar 1, Protein 34.8
GRILLED MISO CHICKEN
Japanese country-style grilled chicken. The thigh meat stays moist and tender, but boned chicken breasts can be used also.
Provided by Alskann
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend soy sauce, sake 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. (Can also be cooked in a skillet.).
- 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 seven-spice mixture.
Nutrition Facts : Calories 419.4, Fat 28.7, SaturatedFat 8.2, Cholesterol 157.9, Sodium 693.2, Carbohydrate 2.2, Fiber 0.3, Sugar 0.5, Protein 33.7
GRILLED CHICKEN AND SOBA NOODLES WITH MISO VINAIGRETTE
Steps:
- Prepare soba noodles and add carrots during last minute of cooking. Drain and rinse with cold water.
- Combine oil and next ingredients through ginger and honey in large bowl, whisking. Place 2 tbsp in a medium bowl. Add noodles, cabbage and green onions and toss. Add sesame seeds.
- Sprinkle chicken with pepper and salt. Add to reserved 2 tbsp miso mixture. Grill chicken til done and serve with noodles.
GRILLED CHICKEN WITH MISO-BASIL MARINADE
Great tasting grilled chicken. Super juicy
Provided by barbara lentz
Categories Chicken
Time 8h20m
Number Of Ingredients 12
Steps:
- 1. Place all ingredients for marinade in food processor. Blitz until well incorporated. Place chicken in large dish and season with salt and pepper.
- 2. Coat the chicken with the marinade and let marniate for at least 1 hour or up to 8 hours.
- 3. Get a grill hot. Wipe the marinade off the chicken and discard grill until done about 20 minutes. Turning often.
GRILLED MISO SOY CHICKEN
Steps:
- Place chicken in 1 gallon ziploc bag. Mix all remaining ingrediants until no lumps appear. Pour marinade into bag w/chicken Let stand at least 45 minutes or overnight in refrigerator. Place on grill until completly cooked.
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