Miso Honey Chicken
Dump the mixture of dried mushrooms, seaweed and vegetables into the.
Recipe Summary Miso Honey Chicken
It's not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savory paste, made from fermented rice, barley, and soybeans, isn't that hard to find. While the marinade is simple, the flavors are anything but.Ingredients | Miso Butter Shrimp3 tablespoons white miso2 tablespoons honey¼ cup rice vinegar2 teaspoons hot sauce1 tablespoon kosher salt1 whole chicken, halved, wing tips separatedkosher salt to taste½ lemon, cut into wedges, or to taste1 pinch cayenne pepperDirectionsCombine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and salt. Whisk well until mostly smooth. Add chicken halves; cut 3 to 4 slashes into the legs and thighs. Toss chicken in the marinade until well coated. Refrigerate for 2 to 12 hours.Flip chicken over in the bowl. Sprinkle more kosher salt on top.Preheat grill to 350 degrees F (175 degrees C) over indirect heat. Add chicken and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes. Brush the excess marinade on top. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more.Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over the chicken as you cut it up.You can substitute kosher salt with about 2 teaspoon fine salt.Cooking over indirect heat prevents the chicken from burning too much. To achieve this, I used a foil-wrapped ceramic heat diffuser in my grill. If using a regular grill, just place the coals on 1 side and chicken on the other.Info | Miso Butter Shrimpprep: 10 mins cook: 45 mins additional: 2 hrs total: 2 hrs 55 mins Servings: 8 Yield: 1 whole chicken
TAG : Miso Honey ChickenMeat and Poultry Recipes, Chicken, Whole Chicken Recipes,
