This yet again is another recipe made for the swap I in. I have so many of my own to post so I will have to get round to that over the weekend I have made a couple of super quick and easy meals that I would like to get posted. I served my miso chicken with a Japanese recipe I have for egg and mushroom rice which is really yummy, it actually is supposed to have the chicken already in it but as I was making the skewers I just made it without the chicken. I am the first person to make and review this one so there are no other pictures or reviews but if you would like to view the original please click here. Just to note though I didn’t change anything in the recipe it is written exactly as is below I did thread mine onto skewers to make them easier to handle while cooking. They were really yummy the flavour was excellent and the chicken was really tender and moist.

Ingredients

2 Tablespoons light soy sauce (usukuchi shoyu)
2 Tablespoons sake
2 Tablespoons mirin
2 Tablespoons light miso
2 Green onions, crushed and slivered
1 Teaspoon minced ginger root
1 Garlic clove, minced
8 Boneless chicken thighs, skin intact (The thigh meat stays moist and tender, but boned chicken breasts can be used also)
1 Tablespoon five-spice powder or to taste I used less than this
Toasted sesame seeds

Method

1. Blend soy sauce, sake mirin, miso, green onions, ginger root and garlic in a rectangular baking dish.

2. Coat chicken with mixture.

3. Marinate 1 hour or refrigerate overnight, turning several times.

4. Preheat a hibichi, portable tabletop grill or charcoal grill. (Can also be cooked in a skillet.).

5. Shake marinade off chicken; pat dry.

6. Place skin-down on hot grill. Grill 4 to 5 minutes.

7. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside.

8. When chicken is done, sprinkle with sesame seeds and spice mixture.

All photos taken by me unless otherwise stated.