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Miso Marinated Grilled Chicken with Japanese Pickles
6 – 8 servings
Steps
- 1. The night before.
- 2. Make the marinade. Combine miso, mirin, sake, soy, honey, and sesame oil in a bowl and mix well. Place chicken in a freezer bag and pour in the marinade. Chill in the fridge overnight (at least 4 hours, but overnight is best).
- 3. Make the pickles. Combine cucumbers and salt in a bowl, toss, and let sit for 20 minutes. Rinse the salt off of the pickles, then place back in a bowl. Add rice vinegar, sugar, and sesame seeds, mix well, then cover and chill overnight. Awesome.
- 4. When ready to cook, start Traeger according to grill instructions. Set the temperature to 450 degrees F and allow to preheat, lid closed, for 10 to 15 minutes.
- 5. Remove the chicken from the marinade (discard marinade), then place chicken on grill, skin side down. Grill, lid closed, for 10 minutes, then flip and continue grilling an additional 10 minutes, or until crispy on the outside and perfectly cooked through on the inside (reaching an internal temp of 165 degrees F using a meat thermometer).
- 6. Slice the chicken into thin strips, then serve alongside your pickles, some steamed rice, veggies, and extra fixings. Delicious!
Originally published at dennistheprescott.com. Reproduced for personal collection.
