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Miso-Garlic Slashed Chicken
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 on the surface. With more of the interior exposed, the chicken cooks a bit more quickly, too.
4
Servings
40 minutes
15 minutes active, plus marinating
Ingredients
-
¼
cup white miso
-
¼
cup soy sauce
Directions
-
01In 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.
Reviews
April 25, 2023
Meh, flavor isn't there
I use a very similar recipe for salmon although I use brown rice miso and brown sugar. Much more intense flavor. If you're using this recipe I'd marinate it for 2 hours. Consider a squirt of yuzo or calamansi or lime to brighten it up a bit.
January 19, 2026
Great new taste.
Excellent. Made with side of Asian noodle and cabbage. Added extra ginger, a few drops of toasted sesame oil ( to compliment the noodles) and a touch of heat. Will make again for sure.
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