Miso Baked Chicken. Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Boneless, skinless chicken breasts are marinated in a miso-based sauce and baked in this quick and easy weeknight dinner that's packed with flavor and nutrition.
The miso is also mixed with beer, soy sauce, sugar, and sesame oil to give it a complex flavor.
In a small bowl, whisk together miso paste, sesame oil, olive oil, mirin, Sriracha, soy sauce and salt until nice and smooth.
Place the chicken in a large ziplock bag and pour the prepared marinade.
You can have Miso Baked Chicken using 6 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Miso Baked Chicken
- You need 3 of chicken breast.
- You need 2 Tbsp of miso paste.
- Prepare 2 tsp of sake.
- You need 2 tsp of mirin.
- It's 2 tsp of soy sauce.
- It's 1/2 tsp of jalapeño, minced (optional).
Miso combines with rice vinegar, soy sauce, honey, and chile paste to give a savory-sweet glaze to Miso Chicken. Pour in rice vinegar, followed by hot sauce and salt. Toss chicken in the marinade until well coated. Flip chicken over in the bowl.
Miso Baked Chicken step by step
- Combine miso, sake, mirin, soy sauce and jalapeño(if you use it) in a container. Mix well..
- Cut the chicken into bite size pieces. Put in the container. Marinate them for 2 hours or more in fridge..
- Bake at 185°C/365°F for 20 mins or until chicken is cooked through..
- Serve warm! It's still good at room temp too :).
Sprinkle more kosher salt on top. Marinated in a homemade all-purpose miso sauce and pan-fried till crispy, this Miso Chicken is very moist, flavorful, and delicious. Serve over steamed rice and drizzle extra miso sauce on top! When you need a little break from the classic Chicken Teriyaki, try this Miso Chicken (鶏肉の甘辛味噌焼き). Marinated in a sweet and savory umami-packed miso sauce, this Miso Chicken yields.