Friday, November 5, 2010
Peanut butter, miso chicken with spicy hoison broccoli
So if you didn't know I am really into cooking Asian food. Now I don't think this recipe is very authentic but it sure tastes like something you would get at a teriyaki or Chinese joint. This is a recipe that I created with some help from my mother in law (who is awesome by the way). She asked me if I have ever put peanut butter, miso and beer in your teriyaki marinade? I said no but I will now! I tried it and it was one of the best bbq recipes every. I absolutely love it.
So here's the skinny. It's basically a mixture or teriyaki sauce, miso paste, peanut butter and beer. When you combine these ingredients and let something marinade in it everything turns out amazing. I use chicken thighs because of the bone and the skin but you can use whatever you want. This would be killer on pork chops or chicken breasts as well. If you don't want to make your own teriyaki sauce then just buy your favorite, and add the PB, miso beer, garlic, ginger and onions to it and call it good. They do sell miso paste at Safeway and Fred Meyer so don't sweat it. Also you can use whatever kind of beer you want I used Highlife because that's what I had and because it's delicious.
Hope you like it and make sure to email me if you have any questions.
- 1 cup soy sauce
- 6 ounce can pineapple juice
- 1/2 cup brown sugar
- 1/4 cup thick soy sauce
- 1/4 cup mirin
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon chili, garlic sauce
- 1 cup beer
- 1 cup peanut butter
- 1 cup miso paste
- 1 onion sliced
- 1 bunch green onions sliced
- 6 cloves garlic roughly chopped
- 2 inches ginger root, sliced
- 3 - 4 pounds of chicken thighs
- white rice
- Spicy hoison broccoli (recipe follows)
1. Combine all the ingredients other than the chicken in a large bowl and mix until the sugar has dissolved and the peanut butter has been integrated into the liquid. Add the chicken to the bowl making sure that it's covered then cover and place in the fridge for 2 days.
2. Preheat your grill on high for indirect heat charcoal or gas it doesn't matter. Remove the chicken thighs from the marinade and place on a plastic wrap covered tray. Then place the chicken pieces and place on the non-heat side of the grill skin side up (if using gas reduce the heat to medium high heat).
3. Come back 20 minutes later and check the chicken by flipping them over and seeing if the bones are starting to stick out of the meat. If they aren't then close the lid and cook for an additional for 5 - 10 minutes until the bone is protruding out of the meat. Then place the chicken skin side down directly over the heat for about 1 minutes (this chars the skin) then remove and place on that tray (remove the plastic wrap before doing this). Cover with foil and let sit for 5 minutes.
4. Serve with white rice and broccoli.
** Spicy Hoison Brocolli
- 2 heads of brocoli cut into manageable sized spears
- 1 tablespoon peanut oil
- 1 tablespoon chili oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon white rice wine
- 2 tablespoons hoison sauce
- 1 - 2 teaspoons sesame seeds
1. In a large saute pan over high heat, add the oil and bring to temperature. Add the garlic, pepper flakes and rice wine and mix well and cook for about 1 minute. Add the broccoli, hoison sauce and sesame seeds and mix well. Cook stirring occasionally until the broccoli has shrank and it just starting to turn soft. Remove from heat.
Posted by Christian and Kishelle Linenko at 10:44 AM