An elevated version of a grilled chicken that is bursting with umami. Incredibly versatile, this recipe is great for air-frying, oven grilling or even outdoor BBQs. Serve immediately once cooked or marinade and store in the freezer for the week – your choice!
INGREDIENTS
- 4-5 pieces of chicken (I use drumsticks and thighs but you can use your preferred chicken parts)
Garlic Miso Paste – To Mix Together
- 2 Tbsp of miso paste
- 5 Cloves of garlic (minced)
- 1 Tbsp of sweet japanese sauce (alternatively sweet soy sauce)
- 1 Tbsp Rice Vinegar (alternatively apple cider vinegar)
- 1 Tbsp of oyster sauce
- 2 Tbsp Olive Oil/Cooking Oil
- 1 Tbsp of honey
HOW TO MAKE IT
- Mix together the ‘Garlic Miso Paste’ ingredients in a bowl until a smooth paste is formed. I’d recommend using a small whisk or a fork.
- Toss in your chicken pieces in the Garlic Miso Paste. Mix well until all pieces are covered and marinade in the fridge overnight or for 1-2 hours minimum.
- Pop your chicken into the air fryer, drizzle a little bit of oil on top and cook for 25-30 mins or until cooked and golden brown to your liking (I just like mine a little charred).
Tips:
- In the air-fryer, make sure to flip your chicken half way through so both sides are well-grilled.
- This marinaded chicken can also be grilled in the oven, on a non-stick pan or on open flame BBQ grills.
- You can also keep the uncooked marinaded chicken in the freezer and grill them whenever – it stores well for up to a week.
- This dish is best served alongside my Miso Pasta.
Watch the video HERE.
SHE HAS CRAVINGS 