I’m always looking for new ways to make chicken, so when I saw this recipe for Miso Chicken in my Cooking Light magazine, I had to try it. I mean, my mouth started watering as I read the ingredients. The salty sweet combination is where it’s at for me, so it was a no brainer. I’d been seeing recipes containing miso paste, and finally broke down and bought some. I love miso soup and the miso dressing at Japanese restaurants, so it had to be good!
The best part about miso paste is that it will keep in your refrigerator for several months. I did omit the chili paste from the recipe as I don’t think my family would appreciate that much spice — that is pretty potent stuff. I added just a bit of cheyenne pepper for just a little kick. If you like teriyaki, you will like this. The recipe calls for chicken breasts, but you can use chicken legs, or even salmon fillets. Salmon does not require as much time to marinate — about 1 hour would be plenty.
Here’s a tip that I got from a friend — if you buy chicken in bulk at Costco, for example, and you plan to freeze it, put (4) chicken breasts in a zip top bag. Pour the marinade over the chicken, seal the bag, and freeze it until you are ready to use it. As it defrosts, the chicken will be marinating. I think that is just about one of the best tips ever.