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Chicken in Miso- Sake Marinade

Posted on September 3, 2009 at 3:20 PM

Just out of the oven.

Everytime I go to the Granada market, I end up buying more chicken than I need but it's Jidori chicken, much better flavor than what I can get at the nearby market so I don't refuse when Mr. Mukai, the shopowner, tells me to get it. I freeze most of them but set aside a couple to put in the Miso-Sake marinade.   It's the same marinade recipe that I use to marinate Black Cod.  It works equally well with chicken. So two days later, I am so glad I put this chicken in the marinade because today was one of those horribly hot and muggy days that I didn't feel like cooking. I finally had to take the fan out of the closet, which doesn't happen often in Santa Monica.  I served the chicken for lunch, with heriloom tomatoes - which are at their peak. Mine heirloom tomatoes in the garden were all eaten so these come from Wholefoods. The colors of the tomatoes brighten up my chicken.  With some rice on the side, we are in business.

I cooked the rice in the donabe.  My electric rice cooker is still broken.
I put soy sauce and salt on the table.  You can also have some olive
oil and vinegar for the tomatoes but their natural flavors need no help.

Makes 4 servings

2 large chicken thighs, deboned and skin removed  
Miso-Sake Marinade (Here is the link
1 tsp salt

Salt the chicken on both sides and let stand for 20 minutes.
Make the Miso - Sake Marinade.  
Put the chicken into the marinade and let it marinate for 2 days.
Take the chicken out of the marinade and wrap it in aluminum foil.

Preheat oven to 400 degrees F.  Bake the chicken in the aluminum foil
for 12 minutes on each side   Then open the foil and let the chicken broil
until toasty on both sides.

Let the chicken rest for a few minutes before you slice it.
Serve with tomatoes and rice.

MENU SUGGESTIONS: Chicken in Miso Marinade, Steamed Rice, Sliced Tomatoes

Categories: Meat

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