Garlic Miso Chicken Breast

When I saw Nami’s Garlic Miso Chicken Wings on Just One Cookbook, I instantly felt it would become my staple. It called for my beloved miso, it was simple, light and, last but not least, it looked irresistible. Since, as usually, I had several chicken breasts in my fridge and absolutely no wings, I decided to adapt Nami’s recipe to suit them. Adding sake to the marinade and brushing the breast pieces with oil was sufficient to stop them from excess drying. The result was so good that I prepared this dish at least five times in the last couple of weeks. Its flavour is typical of the Japanese cuisine: complex and simple at the same time. It is also versatile enough to be served with hot, sweet or sour sauce (try it with ume plum paste!) and practically with every possible vegetable. Thank you, Nami! You have made me discover a wonderful dish that I feel I will never get tired of!

Skewers are not necessary of course, but they make the flipping over much easier. The meat can be marinated for a couple of hours, but the taste and texture seriously improve when it is left overnight in the fridge. If you use the skewers, make sure you soak them enough in the water. Otherwise (as you can see above) they will simply burn.

If you want to grill chicken wings, ignore the below instructions and click here to see Nami’s original Garlic Miso Chicken Wings recipe. Garlic miso wings are beautiful, crunchy (the thing I will never obtain with breasts) and luscious.

Before passing to the recipe, I would like to thank Ping (from Ping’s Pickings) for two flattering awards. I am very honoured to say I have received both the Interesting Blog Award and the Cherry on Top Award. Thank you so much, Ping!

Special equipment:

skewers (not necessary, but make the flipping over process easier)

Preparation: 10 minutes+ marinating time (at least 3 hours, but definitely better overnight)

Ingredients (serves 1 – 2):

1 big or two small chicken breasts

1 big clove garlic grated or squashed

1 teaspoon soy sauce (or 1 tablespoon if, like me, you use low-sodium soy sauce)

1 tablespoon miso (I used red miso)

1 teaspoon mirin

1 tablespoon sake

1 tablespoon oil to brush the meat before grilling

(chives)

Cut the breast into bite-sized pieces.

Combine all the ingredients (apart from the oil) with the chicken and put into the fridge for at least 3 hours.

Preheat the oven grill/broiler.

Soak the skewers in water for at least 10 minutes so they don’t burn like mine.

Put the meat pieces on the skewers and place them on aluminium foil.

Brush the meat with the marinade (if there is some in the bowl) and finally with the oil.

Grill the meat until it becomes golden (about 10 minutes). Then flip over and grill for a couple more minutes.

(You may sprinkle the skewers with chopped chives. I have used Chinese chives here).