Ume Miso Chicken

This Ume Miso Chicken recipe is quick and easy; it’s a dish that brings warmth to your kitchen and a smile to your dining table, perfect for busy weeknights or a cozy dinner.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

For the Ume Miso Chicken

4 pieces boneless, skinless chicken thighs Tender and juicy, perfect for absorbing the marinade.
2 tbsp umeboshi paste Adds a tangy, salty flavor.
2 tbsp miso paste Provides depth and umami to the marinade.
1 tbsp soy sauce Enhances the overall flavor.
1 tbsp mirin Adds sweetness that balances the savory notes.
1 tbsp sesame oil Gives a nutty aroma and richness.
2 cloves garlic minced
1 tsp ginger grated
2 pieces green onions sliced (for garnish)
Sesame seeds for garnish

Equipment

Grill
Skillet
Resealable Plastic Bag

Method

Step 1: In a bowl, combine the umeboshi paste, miso paste, soy sauce, mirin, sesame oil, garlic, and ginger. Mix well to create a marinade.
Step 2: Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 hours or overnight for maximum flavor.
Step 3: Preheat the grill or a skillet over medium-high heat. If using a skillet, add a little oil to prevent sticking.
Step 4: Remove the chicken from the marinade and discard the leftover marinade. Cook the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Step 5: Remove the chicken from the heat and let it rest for a few minutes before slicing.
Step 6: Serve the chicken garnished with sliced green onions and sesame seeds. Enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.