Grilling is a pretty big thing here at our house, regardless of the season of the year. My hubby is willing to put up with wind, rain, snow, or summertime heat…it’s all for the love of grilling! When it’s time to grill, I’m hubby’s “sous chef” and do all of the prep work (as well as making the accompanying side dishes), but I leave the grilling part up to him. Whether it’s steak, burgers, seafood, fish, pork, lamb, chicken, or veggies, there’s something magically delicious about grilling! Sometimes we use marinades, sometimes rubs, or sometimes just simple salt & pepper.
I’m always searching for recipe ideas! I’ve recently been on an “Asian-inspired” foodie venture. (I think this came about after I FINALLY purchased a wok a few months ago!) I knew that grilled chicken was going to be on the menu for the weekend, so I did some research to find an Asian-inspired marinade…and Honey-Miso Glazed Chicken was the result! And, WOW…was it ever GOOD!! The miso adds some saltiness, and the honey balances out the little bit of heat from the sambal oelek (Thai chili paste), Sriracha, and crushed red pepper flakes. This marinade would also be great on shrimp or scallops, too! I decided to serve this with a grilled portobello and white truffle & parmesan couscous, and also a simple lettuce salad. Enjoy!
I’m always searching for recipe ideas! I’ve recently been on an “Asian-inspired” foodie venture. (I think this came about after I FINALLY purchased a wok a few months ago!) I knew that grilled chicken was going to be on the menu for the weekend, so I did some research to find an Asian-inspired marinade…and Honey-Miso Glazed Chicken was the result! And, WOW…was it ever GOOD!! The miso adds some saltiness, and the honey balances out the little bit of heat from the sambal oelek (Thai chili paste), Sriracha, and crushed red pepper flakes. This marinade would also be great on shrimp or scallops, too! I decided to serve this with a grilled portobello and white truffle & parmesan couscous, and also a simple lettuce salad. Enjoy!
Honey-Miso Glazed Chicken
3/4 cup honey
1/2 cup white miso paste
1/2 teaspoon sambal oelek (Thai chili paste) (or more for more heat)
1/2 teaspoon Sriracha hot sauce
3 tablespoons sesame oil
1/2 teaspoon crushed red pepper flakes
Salt (optional, depending on the saltiness of the miso you’re using; see NOTE)
1/8 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
About 4 to 5 boneless skinless chicken breasts or thighs
In a small bowl, whisk together marinade ingredients (from honey through garlic powder). Place the chicken into a ziplock bag and pour about half of the marinade into the bag with the chicken; move chicken around in bag to distribute. Refrigerate for 1/2 hour to 2 hours, shaking the chicken around in the bag at least once to redistribute the marinade. Be sure refrigerate the remaining marinade until it’s time to grill.
Preheat the grill to medium heat. Place chicken on heated grill, and discard bag and any glaze left in the bag. Brush some of the remaining glaze (from the leftovers that you refrigerated) over the tops of the chicken pieces. Grill for about 5 minutes; then flip and brush chicken with more of the glaze. Grill for about another 5 minutes (or until chicken is cooked through).
Note: Some miso paste is extremely salty, so additional salt may not be needed, so be sure to taste before adding any salt.
3/4 cup honey
1/2 cup white miso paste
1/2 teaspoon sambal oelek (Thai chili paste) (or more for more heat)
1/2 teaspoon Sriracha hot sauce
3 tablespoons sesame oil
1/2 teaspoon crushed red pepper flakes
Salt (optional, depending on the saltiness of the miso you’re using; see NOTE)
1/8 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
About 4 to 5 boneless skinless chicken breasts or thighs
In a small bowl, whisk together marinade ingredients (from honey through garlic powder). Place the chicken into a ziplock bag and pour about half of the marinade into the bag with the chicken; move chicken around in bag to distribute. Refrigerate for 1/2 hour to 2 hours, shaking the chicken around in the bag at least once to redistribute the marinade. Be sure refrigerate the remaining marinade until it’s time to grill.
Preheat the grill to medium heat. Place chicken on heated grill, and discard bag and any glaze left in the bag. Brush some of the remaining glaze (from the leftovers that you refrigerated) over the tops of the chicken pieces. Grill for about 5 minutes; then flip and brush chicken with more of the glaze. Grill for about another 5 minutes (or until chicken is cooked through).
Note: Some miso paste is extremely salty, so additional salt may not be needed, so be sure to taste before adding any salt.