BBQs are a regular occurrence in my family during the summer months, even when the weather isn’t so great! With various dietary requirements and tastes to cover our BBQs tend to have a multitude of different options from vegan-friendly burgers and sausages (for me) to gammon steaks and chicken for the meat eaters.
We love to try new things on the grill when we can so when we were invited to try a recipe or two from Japanese food brand Yutaka who supplied us with a range of their products, we were excited to get involved as we very rarely make any Japanese inspired food at home, let alone for the BBQ!
This recipe for BBQ Miso Chicken is surprisingly simple thanks to the Yutaka products which are full of flavour, bringing the zing to outside table. If you are new to Japanese cuisine then some of the ingredients might take a little getting used to, but I promise once you experience the earthy miso flavour combined with sweet mirin and salty umami of the tamari soy sauce you’ll be asking for seconds!
Ingredients:
- 275g Yutaka Organic Miso Paste
- 3 tablespoons of Yutaka Mirin
- 250ml Yutaka Organic Tamari Soy Sauce
- 2 tablespoons of Yutaka Cooking Sake
- 1 teaspoon of sweet sherry (optional)
- 2 teaspoons of sesame oil
- 1 tablespoon of soft brown sugar
- A pinch cayenne pepper
- 1kg of skinned & boned chicken breasts (my husband prefers thigh which we used instead)
Method:
- First, we’re going to make the marinade for the chicken, so put the chicken to one side for now. In a large bowl combine all of the other ingredients making sure that the miso and sugar have dissolved completely.
- Portion out some of the marinade into a separate bowl for basting during cooking.
- Place the chicken breasts into the remaining marinade and cover completely.
- Leave in the fridge for a minimum of 3 hours, ideally overnight.
- Lightly-oil your BBQ grill and cook the chicken for 6-8 minutes per side, making sure the juices run clear before serving.
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