Miso-Marinated Chicken Kushiyaki

Ingredients (makes 8 chicken skewers):

4 chicken thighs, boneless and skinless

For Marinade:

2 Tbsp. red miso
1-1/2 Tbsp. sake (rice wine)
1-1/2 Tbsp. mirin (Japanese sweet rice wine)
1/3 tsp. garlic, grated
1/3 tsp. ginger, grated

Tools:

8 bamboo skewers

*This recipe was developed for the Fish Roaster (EF-VPC40). Adjustments may be necessary when using other models.

1

Cut each chicken thigh into 8 bite size pieces.

2

Place miso, sake, mirin, garlic and ginger into a plastic bag and tightly seal the bag, mix squishing the plastic bag.

3

Add chicken pieces to the bag and distribute sauce with fingers over the bag, making sure all areas of chicken are covered. Marinate for at least 1 hour, or up to 24 hours.

4

Soak bamboo skewers in water for 10 minutes or more to prevent burning.

5

After the chicken marinates, wipe off excess liquid from chicken, and skewer 4 pieces onto each skewer.

6

Preheat the Gourmet Roaster for 5 minutes. Add chicken skewers and roast for 15-18 minutes or until cooked through.

7

Serve immediately.