🍗 Chicken & poultry
Grilled miso chicken with soy and lemon potatoes
Sticky-salty chicken, buttery bright potatoes
⏱️ Time estimate: about 1 hour
Boned chicken thighs marinate in warm miso, mirin, and honey, then grill until golden and crisp. They land on buttery potatoes glazed with lemon and soy.
Ingredients
For the chicken
- 135 milliliters mirin
- 4 tablespoons white miso paste
- 4 tablespoons honey
- Splash of vegetable oil
- 4 boneless chicken thighs
- 1/2 teaspoon Aleppo pepper
- Chopped coriander, optional, for finishing
For the potatoes
- 500 grams small potatoes
- 125 grams butter
- 1 tablespoon olive oil
- 4 cloves garlic
- 100 milliliters lemon juice, about 1 large lemon
- 2 tablespoons soy sauce
Instructions
- Make the marinade. In a small saucepan, bring the mirin, miso, honey, and vegetable oil just to a boil, stirring until the miso dissolves. Remove from the heat.
- Marinate the chicken. Put the chicken in a shallow dish, pour over the warm marinade, turn to coat, and leave for at least 30 minutes.
- Start the potatoes. Halve the potatoes. Melt the butter in a heavy pan with the olive oil, add the potatoes cut side down, and tuck in the garlic cloves. Cook over low to medium heat for 15 minutes, then turn the potatoes over.
- Cook the chicken. Either griddle the chicken skin-side down over moderately high heat until crisp and cooked through, about 15 minutes total, or cook it under a hot oven grill for about 7 to 8 minutes per side. Sprinkle with Aleppo pepper as it cooks.
- Finish the potatoes. Once the potatoes are browned on both sides, pour in the lemon juice and turn up the heat. When it reduces by about half, add the soy sauce and let it bubble for a minute.
- Serve. Spoon the potatoes onto a serving dish, top with the chicken, and finish with chopped coriander if you like.