Miso Chicken

Connor Cooks

By Connor Forbes

My brother and sister in-laws traveled to Japan at the end of last year and brought me some goodies for the kitchen. And which I utilized for this recipe. The good news is that you can find these in most grocery stores here in California. No need to hop on a plane to Japan. Though, I would recommend it. I studied abroad in Japan nearly 20 years ago, yikes I’m getting old, and it is so special. Food, culture, art, and so much more everywhere you look.

Anyway, this is a simple recipe. If you have time to let the chicken marinate for a couple hours, I highly recommend it. If you don’t have the time, it will be delicious nonetheless.

Ingredients

· 2 pounds chicken

· ¼ cup miso paste

· 2 tbsp ponzu sauce

To Make

In a bowl, add the miso and ponzu sauce. Stir until smooth. (If you can’t find ponzu sauce, substitute with 2 tbsp soy sauce and a squeeze of lemon). Marinate Chicken. Cook chicken. I used an air fryer set to 380 degrees for 13 minutes. In a traditional oven cook at 425 for 15-20 minutes or until the chicken reaches an internal temperature of 165 degrees. The additional marinade left in the bowl can be placed in a small pot and simmered and used for a finishing sauce. Make sure you simmer it to kill the salmonella from the chicken. Let rest for 5 minutes and serve with rice and a veggie. Garnish with the sauce and basil.

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