I have a very young looking Korean friend who introduced me to the healthy benefits of having Miso in one’s diet. I have Miso Soup often; it’s a nice warming drink to have in the morning, and so I always have a jar of White Miso paste on hand, and it’s excellent as a marinade for Chicken. Miso is an easy way to add an intense flavour and golden sticky deliciousness to a dish. I’ve also added a bit of Korean pepper paste Gochujang for some mild heat. Anyways, while I’m waiting for the health and beautyfying benefits of miso to kick in, I will enjoy it’s deliciousness.

Miso Glazed Chicken is very easy to make and versatile as well. You can cook it in the grill or bake it in the oven, which makes it even more convenient and takes no time at all, excluding the time it takes to marinate.

What you need to make Miso Glazed Chicken

Chicken Thighs, skin on or skin off , boneless or bone in. You need about 2 pieces of chicken per serve.
From the Asian Shop – Gochujang Paste, Mirin, and Miso Paste. Gochujang is a Korean fermented red pepper paste. Mirin is Japanese rice wine that adds a touch of richness to grilled meats. Miso is another Japanese seasoning made of fermented soy beans. All of the above can now be found in the bigger Coles or Woolworth supermarkets which makes it so convenient. Gochujang can be substituted with any chilli paste, depending on how hot you prefer it to be, however there is no substitute for Mirin and Miso paste in this recipe.
Pantry Items – Soy Sauce,Ginger, Chicken Stock Cube, Cooking Oil if the chicken is skinless and Garlic.

Easy does it…

Mix together the marinade in a bowl or a plastic bag. Add the chicken pieces to coat and let marinate for about 2 hours in the fridge, preferably overnight.
When ready to cook, set the chicken aside and let to come to room temperature.
If using the grill to cook the chicken, preheat grill to medium and grill the chicken about 10 minutes each side, turning frequently to prevent burning, until the chicken is cooked thru.
If using an oven, preheat oven to 180°C. Lay the chicken pieces in an ovenproof dish skin side down (if cooking with skin on chicken) and bake for 20 minutes. Then flip the chicken pieces to the other side and continue cooking for another 10 minutes or until the chicken is cooked thru. Rest the chicken for about 5 minutes before serving.

What to serve it with..

Steamed Jasmine Rice and lemon or lime wedges is a must.
A simple green salad also goes well with this chicken.
For a more Asian-ish meal, serve with Edamame beans, Seaweed Salad and a dipping sauce of soy and sesame oil.