MISO-HONEY CHICKEN THIGHS

Posted in Poultry by sallybr

I cannot lie, I have a fascination with all things miso, both sweet and savory. In this preparation, the miso really comes through, so if you are part of my cheerleading team, MAKE IT! Sooner rather than later…

MISO-HONEY GRILLED CHICKEN THIGHS
(adapted from The New York Times)

4 tablespoons white miso
4 tablespoons mild honey
4 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons chili crisp
2 tablespoons canola oil
2 tablespoons water
8 boneless, skinless chicken thighs

Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, chili crisp sauce -garlic sauce, oil and water. Reserve a little bit of the marinade for serving.

Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for 30 minutes.

Grill the chicken for about 15 minutes, turning the pieces halfway through the cooking time. Serve with the reserved marinade. Adjust seasoning if needed, but remember miso is very salty so you should not need to add additional salt.

ENJOY!

to print the recipe, click here

Comments: This one goes into our regular rotation for sure, I love the flavor and the way the honey gives that amazing color to the meat as it grills. We enjoyed it with asparagus and air-fried cauliflower, and leftovers were still delicious next day, which is a real bonus. We love our leftovers…

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10Jun2023

SESAME MISO YAKITORI

Posted in Poultry by sallybr

Totally in love with this recipe that was recently published on my friend Tara’s blog (Tara’s Multicultural Table). It will for sure be part of our regular rotation, as the husband already asked me “when will we have it again?”

SESAME MISO YAKITORI
(slightly modified from Tara’s Multicultural Table)

1/4 cup soy sauce
1/4 cup mirin
3 tablespoons red miso
2 tablespoons sake (I used Brazilian cachaça)
2 tablespoons toasted sesame seeds, ground
1 teaspoon granulated sugar
1 pound (450 grams) boneless chicken thighs

Soak the wooden skewers in water for 30 minutes prior to use.

In a small saucepan, whisk together the soy sauce, mirin, miso, sake (or cachaça), ground sesame seeds, and sugar. Place the saucepan over medium low heat and cook, whisking often, until thickened.
Remove from heat and pour 1/3rd of the mixture into a separate bowl and set aside with a clean pastry brush. This bowl of glaze and brush will be for the final coating over the cooked chicken skewers.

Cut the chicken into 1 inch pieces. Arrange the chicken on the skewers. Grill the skewers, brushing with the glaze from the saucepan. Cook until golden, then turn and brush again with the miso glaze. Continue to cook until the chicken is fully cooked. Brush the cooked chicken skewers with the clean brush and bowl of miso glaze.

ENJOY!

to print the recipe, click here

Comments: I normally do not have the patience to add meat to skewers. I know it sounds odd, as I can spend hours decorating a single cookie if needed, but such is life. However, this was so absolutely worth it, the texture is improved compared to grilling the boneless thighs as individual, large pieces. Plus, sesame miso sauce is divine. I used it on pork tenderloin and want to pair it with salmon in the near future. It is nutty, with just the right touch of sweetness. Please try this recipe and then thank Tara for it!

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30Aug2022

INCREDIBLY SIMPLE: KOREAN CHICKEN THIGHS

Posted in Incredibly simple, Poultry by sallybr

Mix a few ingredients, marinate the chicken. Grill. Done. It will go into our rotation, which tells you how much we loved it. Spicy to the right level. Sweet to the right level. Tender and moist.

KOREAN CHICKEN THIGHS
(from the Bewitching Kitchen)

8 boneless, skinless chicken thighs
3 tablespoons Gochujang sauce
3 tablespoons soy sauce
2 tablespoons honey
2 tsp toasted sesame oil
1/2 tsp salt plus more to taste

Mix all ingredients for the marinade, whisking them well. Add the pieces of chicken and move them around to coat each piece with the marinade. Leave it in the fridge from 2 hours to overnight.

Sprinkle a little more salt on the pieces of meat and grill until done, about 7 minutes per side, depending on how hot your grill gets.

ENJOY!

to print the recipe, click here

Comments: Two of my best buddies are Gochujang and Sriracha. I like to drizzle Sriracha over turkey burgers or other things ready to eat, but Gochujang I prefer to cook with. I find it a bit too strong on its own. In this marinade it is the dominant flavor, but unless you really dislike spicy food, it is not overpowering. I was quite amazed by how tasty leftovers turned out even when tortured fora couple of minutes in the microwave. We had them with air-fried zucchini (which I did not do a good job, over-crowded the basket and they turned out mushy), and British-style roasted potatoes (Sally pats herself on the back, they were perfect).

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12Sep2021

LEMONY GRILLED BONELESS CHICKEN THIGHS

Posted in Poultry by sallybr

One of our favorite main dishes, boneless chicken thighs cook on the grill very fast and always turn out moist and tender. For this marinade, make sure you leave it several hours in the fridge, the acidity in the lemon won’t affect the texture and the flavor will be much more pronounced. Yes, that is a lot of meat for two people, but we always cook with leftovers in mind.

LEMONY GRILLED CHICKEN THIGHS
(from the Bewitching Kitchen)

8 boneless, skin-less chicken thighs
for the marinade:
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp Herbes de Provence
1/4 cup avocado oil
juice of 1 lemon
2 tsp Dijon mustard

Make a marinade whisking well all ingredients in a bowl. Add to the pieces of chicken, preferably inside a large plastic bag. Place in the fridge for several hours.

Heat the grill and remove the chicken from the marinade. Pat it dry, and if you like it to be a bit more salty, season each piece lightly with additional salt (we do like that).

Grill on both sides until done, in our grill it takes a total of 16 minutes, 8 minutes per side.

ENJOY!

to print the recipe, click here

Comments: We cook boneless chicken thighs all the time, I like to use a yogurt-based marinade, and smoked paprika is almost always part of it. There’s something about its flavor when you grill the meat that I find irresistible. This marinade is considerably brighter, so to speak. More intensely flavored. For this meal, I paired the juicy chicken thighs with air-fried cauliflower, and snow peas sauteed with lemon plus a touch of soy sauce. Apparently, I can never had too much lemon around. Excellent dinner! And, pretty light too.

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22Jan2021

SLOW-ROASTED SWEET POTATOES IN TOMATO, LIME AND CARDAMON SAUCE

Posted in Poultry, Side dishes, Vegetarian-friendly, Veggies by sallybr

Once again I turn to Joanne’s blog for inspiration. Like me, she also loves Ottolenghi and adapted this recipe from his new cookbook, Flavor. His method calls for high-temperature roasting of sweet potato slices coated in maple syrup and spices. I changed things around a bit, as I am absolutely set on roasting them low and slow (after trying the method described in this post of my recent past). You can conceivably make the sauce and the potatoes days in advance to finalize the dish quickly before meal time. I served it alongside grilled chicken breasts. They worked so well together that I decided to feature both recipes in a single post.

SLOW-ROASTED SWEET POTATOES IN TOMATO, LIME & CARDAMON SAUCE
(adapted from Joanne’s blog)

for potatoes:
3 large sweet potatoes, cut crosswise into 1-inch thick rounds
olive oil to rub potatoes
salt and pepper to taste

for the sauce:
5 tbsp olive oil
2 jalapeno peppers, finely chopped
2 shallots, finely chopped
14 oz whole peeled tomatoes, blended until smooth
1 tbsp tomato paste
1 tsp sugar
1.5 tsp cardamom
1 tsp ground cumin
zest of 1 lime
1 tbsp lime juice
1 cup water
2 tsp finely chopped dill

For the sweet potatoes. Heat the oven to 300F. Rub them with oil, season lightly with salt and pepper, and slow roast for 60 to 90 minutes until tender. Set aside to cool, peel the skin off and slice it into 1 inch thick rounds to proceed with the recipe (can be made a couple of days in advance).

Make the sauce. Combine the olive oil, jalapenos, shallots, and a pinch of salt in a large saute pan over medium heat, cook for a few minutes. Add the tomatoes, tomato paste, sugar, cardamom, cumin, lime zest, and 1 tsp salt. Cook for 5 minutes so the flavors can combine, stirring frequently. Add 1 cup of water and bring to a simmer. Cook for 5 minutes.

Increase oven temperature to 425F. Add the sauce to a shallow baking dish that can hold all the potato slices in a single layer, if possible. Place the slow-roasted potatoes on top of the sauce and place in the oven for 20 minutes. Close to the end of roasting time, sprinkle dill on top. If you like a little more color development, use the broiler.

ENJOY!

to print the recipe, click here

Comments: This was absolutely delicious, and if you spread the preparation by roasting the potatoes the day before, it is a breeze to put together. I actually find myself slow-roasting sweet potatoes and saving them, still with the skin, for all sorts of uses later. Cardamon and lime in the tomato sauce? Winner combination. I intend to make a roasted tomato soup pretty soon with those basic flavors. Stay tuned. And now, as I promised, the main dish we had with these wonderful potatoes.

BONUS RECIPE

GRILLED CHICKEN BREASTS
(from the Bewitching Kitchen)

4 chicken breasts, boneless, skinless
1/3 cup olive oil
3 Tablespoons lemon juice
3 Tablespoons soy sauce
2 Tablespoons balsamic vinegar
1/8 cup brown sugar
1 tsp salt

In a bowl, stir together all ingredients, except chicken (of course). Whisk well until brown sugar is dissolved. Place chicken breasts in a ziplock bag and add the marinade. Leave it in the fridge for a minimum of 30 minutes, but if you have time allow it to sit for 4 hours or even longer.

Heat grill, and cook around 6 minutes per side. Let the chicken rest for 5 minutes, then slice on the bias, and serve, preferably with those amazing sweet potatoes.

ENJOY!

to print the recipe, click here