Miso Honey Chicken – Because Honey Miso Chicken Didn’t Have the Same Ring to It ~ Simple Delicious Food Recipes

Wednesday, 18 April 2018

Miso Honey Chicken – Because Honey Miso Chicken Didn’t Have the Same Ring to It

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It’s not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savory paste, made from fermented rice, barley, and soybeans, isn’t that hard to find, but what can be a challenge is understanding the different varieties available.

Miso is sold by “color,” and I’m recommending the white one here, except when you open the container, it’s not white, it’s sort of a golden yellow. They also sell a yellow miso, which is a slightly darker golden yellow, as well as a red miso, which is also a golden yellow. I’m just kidding…it’s actually dark brown.

The point is, the colors don’t refer to the actual color, but rather the processing method, and ratio of ingredients. And that’s basically the extent of my expertise. I choose the white, since it’s the most mild, but I encourage you to do some more research, as well as some experimentation.

After marinating overnight if possible, you’ll definitely want to cook you chicken with indirect heat. Otherwise, it will get too dark – as in black. Roasting in a 375 F. oven would be great, but if you use a charcoal grill, be sure to push your coals all the way over to one side of your grill, and place your chicken on the opposite site. Keep and eye on it, and turn/rotate the pieces as needed.

You can add many other things to this marinade, but maybe try the minimalist version first. I used to tell my students that the older you get, the fewer ingredients you use, so that’s my excuse, but I really want the clean flavors of the miso and honey coming through. Either way, I really hope you find some miso paste, and give this a try soon. Enjoy!