If you’ve ever ordered a steaming bowl of savory miso soup, then you’re familiar with the rich, complex flavor a spoonful of miso paste can lend to a simple liquid.   However to the Japanese, miso is so much more than just a soup seasoning, it’s the ultimate comfort food!

Miso みそ is one of those ingredients that is not available in small amounts. So when I buy it, I try to plan to make several dishes so I can use it all up.   I will talk more about “Miso” in a future blog…back to the recipe!

I enjoy roasting, grilling, and pan-frying boneless, skinless chicken; they’re always quick, easy, and super yummy.  Here’s a recipe for a quick weeknight dinner: spicy and coated with a mix of miso paste and sauces.

*If you have a small chopper or food processor the paste comes together in a flash. If you don’t have a chopper, then finely grate all the ingredients and mash or whisk them together.

Spicy Miso Chicken
Serves 4 to 6

2 pounds boneless skinless chicken thighs or breasts
3 tablespoons miso paste (red/clay color and white is the most common, I prefer red or whatever is your favorite!)
1 tsp of fresh ginger, peeled and chopped
4 to 6 garlic cloves (minced)
1 1/2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 1/2 tablespoon soy sauce
Light splash of lemon juice
1 1/2 tablespoon chili garlic sauce OR red chili paste
Salt & Pepper (optional)

Directions (Pre-pepping)
Take the chicken thighs out of their packaging and pat dry.
In a food processor or small chopper blend all the ingredients until they form a saucy red paste.
Pour over the chicken in a large bowl or pan and mix well.  Refrigerate the chicken overnight (marinates deliciously) or bake immediately.

To bake, heat the oven to 425° F/210° C.
Spread the chicken in a single layer on a large baking sheet or roasting pan.  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.   Usually I like to quickly grill the chicken to give it a BBQ look, plus the taste is sensational!

Overall, this is a tangy recipe with a pleasant kick of heat will satisfy any chicken lover! Serve  with a fresh garden salad and a scoop of rice.  Oshiii!!!!   (Delicious!  Delicioso!)

Thanks Faith for the inspiration…..