Miso Marinated Chicken Thighs
Ingredients
Alex Strauss, Hy-Vee
Des Moines, Iowa
2 pounds boneless skinless chicken thighs (or
3 tablespoons white miso
One-2 inch piece fresh ginger, peeled and chopped
4 garlic cloves
1 orange, zested plus its juice
1 tablespoon brown sugar
1 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon chili garlic sauce
Instructions
Remove chicken thighs from packaging, pat dry. In a food processor, add remaining ingredients and process until a paste is formed. Reserve 4 tablespoons of paste; place the remainder over the chicken in a large bowl and mix well. Cover and refrigerate the chicken for at least 2 hours or overnight.
To bake, heat the oven to 425°F. On a large baking sheet, spread the chicken in a single layer. Bake for 15 minutes, turn the chicken thighs over, bake for another 15 minutes. When the internal temperature of the chicken is between 160 and 165°F, take it out of the oven. Brush with reserved paste; let the chicken rest for 5 minutes.
To grill, heat grill to medium high heat. When the internal temperature of the chicken is between 160 and 165°F, take it off the grill. Brush the chicken with remaining paste and let the chicken rest for 5 minutes.
Serve cooked meat over rice noodles with pickled Asian vegetables such as cucumber, peppers and carrots.
Yields 4 to 6 servings