recipe :Grill Miso Chicken

600g boneless, skinless chicken thighs, each cut in half and visible fat removed

Marinade:

2 tablespoon soy sauce
1 teaspoon sugar
2 tablespoon mirin
1/2 teaspoon peeled and grated fresh ginger
2 tbsp grated pineapple
Salt to taste

Miso Glaze:

2 tablespoon mirin
1 tablespoon sake
2 tablespoons sugar
1/4 cup white miso
3 tablespoons water

Garnishing:

Grilled Pineapple rings

Marinade:

1. In a shallow bowl large enough to accommodate the chicken thighs in a single layer, mix and stir the soy sauce, sugar, mirin and ginger.

2. Add salt to taste.

3. Add the chicken, turn to coat evenly, and let stand at room temperature for at least 30 minutes or for up to 2 hours in the refrigerator.


Prepare and preheat the Cornell griller to medium.


Miso glaze:

1. In a small bowl, stir the mirin, sugar, miso and water, mixing well.


Grilling the chicken

1. Remove the chicken from the marinade and discard the marinade.

2. Place the chicken directly over the heated griller and grill for approximately 6 minutes. Turn the chicken over, brush the top with some of the glaze, and grill for 5 minutes.

3. Turn the chicken over again and brush the other side with some glaze. Continue to grill, turning and brushing with the glaze every 5 minutes, until the chicken is cooked through, about 20 minutes in total.

4. Remove the chicken from the grill to serve.