Miso-Sesame Chicken #recipe by @LeslieKarst

 

Here’s another Hawaiian-inspired recipe from my new mystery, Molten Death, an easy chicken dish that’s juicy and wonderfully flavorful.

 

To my mind, thighs are the most flavorful part of the chicken, and with their higher fat content they remain moist even when over-cooked (unlike the boneless breasts Valerie uses for this recipe, which are unforgiving and often disappointingly dry). But feel free to use any part of the bird, or buy a whole chicken and part it out yourself, then let your guests choose which piece they want. This recipe works equally well either baked in the oven or grilled on an outdoor barbecue.

Any sort of miso (white, yellow, or red) can be used for this dish, though orange (awase—a blend of white and red) is what I prefer. Miso is quite salty, so do not salt the chicken or add any soy sauce or additional salt to the marinade.

Steamed rice makes the perfect partner to this dish, as a toothsome but mild accompaniment for the flavorful chicken. Use an ice cream scoop dipped in water to make pretty rice balls on the plate next to the chicken, then scatter chopped chives and/or black sesame seeds over it all.

Miso-Sesame Chicken

(serves 4-8)

 

Ingredients

2” of fresh ginger, peeled and finely chopped or minced (about 3 tablespoons)

½ cup miso

½ cup sake

1 tablespoon roasted sesame oil

2 tablespoons brown sugar

¼ teaspoon black pepper

8 large chicken thighs

chopped chives and/or black sesame seeds, for garnish (optional)

Directions

Mix all ingredients except chicken together in a bowl until smooth. 

 

Pat dry the chicken, then place either in a large bowl or in a zip-lock bag. Pour the marinade over the chicken and mix, making sure each piece is covered with marinade. 

 

Let the chicken marinate in the fridge (covered, if in a bowl) for at least four hours, or overnight. Remove from the fridge and bring up to room temperature prior to cooking.

 

If baking the chicken, preheat oven to 375° F. Cover the bottom of a large roasting pan with foil (for easy clean-up—the marinade tends to burn on the bottom of the pan), shake off any excess marinade, then place the chicken pieces in the pan, skin up. (Save the excess marinade for a later step.) 

 

Roast until brown and crispy on top, and the internal temperature reaches 165° F—about 45 minutes to an hour, depending on the size of the chicken pieces. 

 

(You may want to turn the temperature up to 425° F for the last ten minutes, to ensure a crispy skin.) 

 

If grilling, place the chicken skin-side down over medium-high heat. If the grill is too hot they will burn, so keep an eye on them. When browned, flip them over and continue cooking until the internal temperature reaches 165° F.

Once the chicken has finished roasting or grilling, remove it to a plate and cover to keep warm. Pour the excess marinade (and any liquid in the roasting pan, if that’s how you prepared the chicken) into a saucepan and bring it over medium heat up to a low boil. Let the sauce cook for 2-3 minutes, then pour it into a gravy boat to be served along with the chicken and rice.

🌴 🍋 🌿

Now available!

MOLTEN DEATH

Orchid Isle Mystery, book 1

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“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

 

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly. 

 

Advance praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

 

 

A SENSE FOR MURDER

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for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

 

Praise for A SENSE FOR MURDER:

 

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

 --Publishers Weekly

 

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served:  A Tale of Scallops,

the Law, and Cooking for RBG

is the Silver Award Winner for the 2024

IBPA Benjamin Franklin Award!

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"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court." 

 

-Foreword Reviews (starred review)

 

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries are available through Amazon, Barnes and Noble, and Bookshop.