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Thursday, August 13

Spicy barbecued chicken with miso corn

Sugar, light brown
¼ cup
Soy sauce
3 tablespoons
Sesame oil, toasted
1 tablespoon
Ginger, peeled, grated
1 tablespoon
Pepper, crushed red
2 teaspoons
Salt, kosher
1 teaspoon
Garlic, minced
4 cloves
Scallions, thinly sliced
1 +
½ cup
Chicken thighs, skinless, boneless
2 ½ pounds
Butter, unsalted, room temperature
4 tablespoons
Miso, white
1 tablespoon
Canola oil
For brushing
Corn, shucked
4 ears
  1. In a large bowl, stir together the sugar, soy sauce, sesame oil, ginger, pepper, salt, garlic, and one scallion.
  2. Add the chicken, and toss to coat; let stand at room temperature for 20 minutes.
  3. In a small bowl, mix the butter, miso, and remaining scallions.
  4. Heat a grill, and brush with canola oil.
  5. Grill the chicken and corn over moderate heat, turning, until charred in spots and the chicken is cooked through, about 10 minutes for the corn and about 12 to 15 minutes for the chicken.
  6. Transfer the corn to a large platter and slather with the seasoned butter.
  7. Arrange the chicken alongside, garnish with sliced scallion and serve warm.
Recipe from Food&Wine Annual Cookbook 2015

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