Miso-Marinated Chicken Kushiyaki
Ingredients (makes 8 chicken skewers):
- 4 chicken thighs, boneless and skinless
- 2 Tbsp. red miso
- 1-1/2 Tbsp. sake (rice wine)
- 1-1/2 Tbsp. mirin (Japanese sweet rice wine)
- 1/3 tsp. garlic, grated
- 1/3 tsp. ginger, grated
*This recipe was developed for the Fish Roaster (EF-VPC40). Adjustments may be necessary when using other models.
Cut each chicken thigh into 8 bite size pieces.
Place miso, sake, mirin, garlic and ginger into a plastic bag and tightly seal the bag, mix squishing the plastic bag.
Add chicken pieces to the bag and distribute sauce with fingers over the bag, making sure all areas of chicken are covered. Marinate for at least 1 hour, or up to 24 hours.
Soak bamboo skewers in water for 10 minutes or more to prevent burning.
After the chicken marinates, wipe off excess liquid from chicken, and skewer 4 pieces onto each skewer.
Preheat the Gourmet Roaster for 5 minutes. Add chicken skewers and roast for 15-18 minutes or until cooked through.