Red Miso Chicken Skewers
Miso is a Japanese fermented seasoning ingredient that imparts an earthy saltiness to the marinade. 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. You will need about 16 wooden skewers, each at least 7 inches (18 cm) long, for this recipe. Soak them in water to cover for at least an hour or so before threading the chicken onto the skewers.
- 2 Tbs. red miso paste
- 3 Tbs. low-sodium soy sauce
- 3 Tbs. canola or vegetable oil
- 1 tsp. Asian 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
In a large, nonreactive bowl, whisk together the miso paste, soy sauce, canola oil, sesame oil, lime juice, garlic, sugar and red pepper flakes.
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.
Prepare a medium-hot fire in a grill.
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.
Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen, 2014)