Miso-Bourbon Chicken

Sorry I don’t have photos but this dish was so good, I’m sharing the recipe right away. This was a spicy fusion spin on miso chicken.

Ingredients

For the Chicken

  • 1 lb chicken thighs (remove skin)
  • 1 tbsp sesame oil
  • ground ginger powder
  • garlic powder
  • salt
  • pepper

For the Sauce

  • 4 tbsp red miso paste
  • 1 cup chicken stock
  • 1 tbsp dark molasses
  • 2/3 cup soy sauce
  • 1 bunch finely chopped scallions
  • 2 tbsp grated chopped fresh ginger
  • 1 tbsp minced garlic
  • 1 tsp Sriracha sauce (or to taste)
  • 1 cup bourbon

Preparation

Heat oven to 350°F. Remove skin from chicken and cover each side with a generous sprinkling of salt, pepper, garlic powder and ground ginger. Heat the oil in a skillet, preferably cast iron. Brown the chicken on both sides. Place entire skillet into oven for about 45 minutes or until done in the middle (about 170°).

While chicken is baking, add all of the sauce ingredients except the bourbon to a bowl and whisk together until miso is completely dissolved.

When chicken is done, take the skillet out of the oven and move the chicken pieces to a plate. I placed them in the broiler with the heat off just to keep them warm. Deglaze the pan by placing it over high heat and then adding the whiskey. Lower it to medium and stir until all that lovely chicken juice begins to dissolve into the whiskey. Now stir in the rest of the sauce and simmer over medium for about ten minutes or until the scallions soften.

Plate the chicken and pour sauce over each piece. Garnish with a sprinkling of freshly grated ginger.

Cook time: about an hour

Prep time: about half an hour

Servings: four

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s