Put two of summer's favorite fruits on display with this fresh peach and cherry salsa served over grilled chicken thighs. "We ...

Preparation 1. In a medium bowl, make the marinade: Whisk together the miso paste, lime zest and juice, oil, maple syrup, sesame oil and garlic until blended.

For chicken. 1/4 cup white miso. 1/4 cup soy sauce. 1/4 cup unseasoned rice vinegar. 2 tablespoons white sugar. 1 tablespoon grated fresh ginger. 4 medium garlic cloves, finely minced.

Add miso to strainer and use a wooden spoon to scrape miso through strainer into pot. Simmer stock 30 minutes more. Add more white soy sauce, 1 teaspoon at a time, to taste.

Meanwhile, return the saucepan of water to a boil. Add the ramen and cook until just softened, about 3 minutes. Drain well and transfer to 2 large bowls.

Add chicken to bowl, and rub marinate onto the chicken and into the slashes. Cover and refrigerate for at least 1 hour or up to 2 hours. Heat oven to 450 degrees Fahrenheit, with rack in middle ...

Preheat the oven to 400°. In a large bowl, toss the wings with the oil and season lightly with salt and pepper. Transfer to a rack set over a baking sheet.

Make sure the chicken is skin-side up, then roast for 45 minutes, or until the chicken pulls easily away from the bone and the sweet potatoes are soft. Move the pan to a medium-high heat on the stove.

In a blender, combine the water, miso, ginger, ⅓ cup of the almonds, the lime juice, mustard, honey and ½ teaspoon white pepper. Blend until smooth, about 1 minute. Add the oil and blend until ...

Whisk 1 Tbsp. soy sauce, ½ cup mayonnaise, and 3 Tbsp. white miso in a large bowl to combine. Add 1½ lb. skinless, boneless chicken thighs (about 6), patted dry , and turn to coat. Step 2 ...

Instead of chicken pieces you can also cook a whole spatchcocked chicken. Cook as directed in step 5, but for 5–10 minutes longer, until the chicken is cooked through and all the juices run ...

Salty umami meets tangy sour in Ali Slagle’s new miso-butter chicken with grapefruit. Share full article. By Melissa Clark. March 24, 2025. Image. Ali Slagle’s miso-butter chicken with grapefruit.