Tuesday, 13 March 2012

Miso Chicken

Miso chicken

2 boneless chicken thighs
1 Tbsp white miso
1 Tbsp sake or sweet sherry (can omit)
1/3 to 1/2 tsp brown sugar

You can use skinned or unskinned chicken. I like unskinned as I like the crispy skin. If you are marinating it overnight, use a zip lock bag and mix the marinating ingredients and spread over the meat. let marinate in If you don’t have time for this, let it marinate at least 10-15 minutes.

Pre-heat the oven to 200 deg C and place the marinated chicken on a baking tray covered with foil (makes it easier to wash later) for 15 mins on 1 side. Then bake for 15 mins on the other side and it's done!

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