Miso-Garlic Slashed Chicken

Ingredientes

¼ cup white miso

¼ cup soy sauce

¼ cup unseasoned rice vinegar

2 tablespoons white sugar

1 tablespoon finely grated fresh ginger

4 medium garlic cloves, finely grated

3 pounds bone-in skin-on chicken leg quarters OR bone-in skin-on chicken thighs, trimmed

Optional garnish: Toasted sesame seeds OR sliced scallions OR both

Instruções

In a large bowl, whisk together the miso, soy sauce, vinegar, sugar, ginger and garlic. Using a sharp knife, cut parallel slashes, spaced about 1 inch apart, in the skin side of each piece of chicken, cutting all the way to the bone. Add the chicken to the bowl and, using your hands, rub the marinade onto the chicken and into the slashes. Cover and refrigerate for at least 1 hour or for up to 2 hours.

Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with foil and set a wire rack in the baking sheet. Mist the rack with cooking spray.

Arrange the chicken skin side up on the prepared rack. Roast until well browned and the thickest part of the thigh registers 175°F, 20 to 25 minutes. Using tongs, transfer the chicken to a platter. Let rest for about 10 minutes before serving.

Notas

This recipe delivers big flavor and a delicious main with minimal work. Umami-packed white miso does the heavy lifting and gets an assist from soy sauce, rice vinegar, sugar, ginger and garlic, each ingredient holding its own. Slashes cut into bone-in chicken parts allows the seasonings to really get into the meat instead of just sitting on the surface. With more of the interior exposed, the chicken cooks a bit more quickly, too.