Red miso chicken skewers
If you haven’t cooked with miso you are in for a real treat. It adds such depth of flavor. You will find miso, fermented soy beans in white, yellow and red miso at most stores.
This marinade is terrific on beef, pork, salmon and shrimp.
Veganize it: sub in tofu or mushrooms.
XO, km
THE DISH:
red miso chicken skewers | serves 4
THE STUFF:
2 tbsp red miso paste
3 tbsp low-sodium soy sauce
3 tbsp canola or neutral oil
1 tsp sesame oil
Juice of 1 lime
3 cloves garlic, minced
1/2 tsp sugar
1/4 tsp crushed red pepper flakes
6 boneless/skinless chicken thighs
wooden skewers: soaked for at least 30 minutes
THE HOW-TO:
In a large mixing bowl, stir together the miso paste, soy sauce, canola oil, sesame oil, lime juice, garlic, sugar and crushed red pepper flakes.
Cut each chicken thigh crosswise into 8 long strips. Add the chicken to the marinade and toss to coat. Cover and let marinate for at least 1 hour or up to 4 hours.
Heat grill to medium-high.
Thread chicken, accordion-style onto the skewers. Grill, turning a couple times, until chicken is opaque throughout, about 10 minutes total.
Serve warm or at room temperature.