Miso Ginger Marinated Chicken

Japanese · 45 min · Chicken · gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 900 g boneless chicken thighs
• 4 tbsp miso paste
• 3 tbsp mirin
• 2 tbsp sake
• 2 thumbs fresh ginger
• 3 cloves garlic
• 1 tbsp toasted sesame oil
• 1 tbsp sugar

Method

1. Whisk miso, mirin, sake, grated ginger, minced garlic, sesame oil and sugar into a marinade.
2. Coat the chicken thighs thoroughly and refrigerate at least 30 minutes or up to 2 days.
3. Heat oven to 200C. Lay the chicken on a lined tray, wiping off excess marinade.
4. Roast 22-25 minutes until caramelized and the internal temp reaches 74C.
5. Rest 5 minutes, then slice for bowls, bento or salads; portion and chill.
6. Store cooked portions for the week or freeze extra marinated raw thighs.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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