I love spicy foods, especially dishes that have more than just that hot, make you sweat kind of heat. The really great spicy dishes have a depth of flavour and heat levels that change as you enjoy them. I think this miso grilled chicken qualifies.
This marinade would also be amazing with pork.
Adapted from a Men's Health recipe
8 skinless, boneless chicken thighs
2 chicken breasts
3 tbsp sirachi sauce (hot sauce)
2 tbsp vegetable oil
1/2 c white grape juice (apple juice works too)
1 tbsp honey
1 tbsp red miso
1 tbsp grated fresh ginger
4 cloves of garlic, chopped
1 tsp salt
1 c water
1 onion, halved and thinly sliced
6 green onions, chopped
What to do
- In a bowl, combine all ingredients EXCEPT chicken, and both kinds of onions.
- Mix well (the miso usually requires a bit of extra attention to make sure it mixes completely).
- Pour half the mixture into a large ziploc.
- Add half of regular and green onions to the bowl and the other half into the bag.
- Cover and place the bowl in the fridge.
- Place the chicken in the ziploc with the marinade mixture.
- Seal and refrigerate for at least 2 hours but preferably overnight.
- When ready to grill chicken, remove marinade in the bowl and place in a small pan.
- Simmer over medium-low heat for about 20 minutes. If desired, use a hand blender to blend in onions and make sauce thicker.
- Meanwhile, oil BBQ grill and heat to medium high.
- Grill chicken until nice grill marks have formed and chicken releases easily. (5 minutes for thighs; 8 minutes for breasts). Throw away marinade in bag.
- Flip chicken and cook 5-10 minutes more. Make sure chicken is cooked to internal temp of 170 degrees F.
- Remove from grill and rest for 3-5 minutes so juices redistribute within chicken.
- Use cooked sauce for dipping or drizzle over chicken.
- Makes 4-6 servings.