Monday, July 19, 2010

Roasted Chicken with Miso and Ginger

The original recipe, on The Kitchn, calls for chili paste and makes for spicy chicken. While I can totally see how the spice would go well with this recipe, I opted to make a less spicy version by reducing the amount of pepper and using Korean smoked pepper instead of chili pepper. This is probably the Engineer’s new favourite recipe (he would prefer it spicier, of course, but really liked it). I used black miso because that’s what I had on hand, but I’ll admit the chicken would look better with white or red miso. Also, while boneless chicken thighs would be great here, I ended up with pieces of chicken breast. Don’t hesitate to use what you have. It’s a very easy recipe that I look forward to making again.

2 lbs boneless skinless chicken thighs
3 Tbsp miso paste
a 2-inch piece fresh ginger, peeled and chopped
4 to 6 garlic cloves
1 lemon, zested
2 Tbsp vegetable oil
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp (or less) chili garlic sauce OR red chili paste OR pepper of your choice

Take the chicken thighs out of their packaging and pat dry.

In a food processor, whiz the rest of the ingredients until they form a saucy red paste. Dump this over the chicken in a large bowl or pan and mix well. Refrigerate the chicken overnight — or bake immediately.

To bake, heat the oven to 425 °F. Spread the chicken in a single layer on a large baking sheet or roasting pan lined with foil. Bake for 30 minutes, flipping the chicken thighs over once halfway through the baking time. When the internal temperature of the chicken is between 160 and 165 °F, take the pan out and let the chicken rest for 5 minutes.

Serve with rice while still piping hot. (Here, it is served with cantaloupe salsa.)

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