Orange Miso Glazed Chicken
Try something new for dinner tonight, like Chef Kevin Rathbun's Orange Miso Glazed Chicken with Asian Soba Noodle Salad. Check out our other grilling favorites in our "Backyard Bash" series by Kevin Rathbun/Atlanta Eats.
⅓ cup clover honey
¼ cup red miso paste
1 cup frozen orange juice concentrate
½ teaspoon freshly ground black pepper
¼ cup sambal
1. For the marinade/glaze: In a small pot on medium heat, whisk together the honey, miso, orange juice, sambal and plenty of coarse ground pepper. Cook, whisking, until everything is combined and the liquid reduces and thickens a bit to a glaze consistency, 6 to 8 minutes. Let cool to room temperature.
2. For the chicken: Pour half of the marinade into a resealable plastic bag; reserve the other half for glazing. Add the chicken parts to the bag with the marinade and seal. Rest the chicken in the fridge for 1 to 2 hours.
3. When ready to grill, preheat a grill pan or half of a grill to medium heat.
4. Remove the chicken from the bag. Place on the indirect heat of the grill, skin-side down, and cook, covered, until the chicken easily releases from the grill, about 15 minutes. Then flip and grill on the other side until cooked through, 15 to 20 minutes more. In the last minute of grilling, brush each piece of chicken with a bit of the reserved glaze.