Spicy Miso Chicken Tacos

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/12/2020

These chicken thighs are marinated and cooked in a spicy miso sauce and served on tortillas.

Serves: 12 Save

Ingredients (18)

  • Sauce/Marinade:
  • 1 cup reduced-sodium soy sauce
  • 1 cup mirin
  • 1 cup sugar
  • 1 teaspoon red chili flakes
  • 1/4 cup garlic, minced
  • 1/4 cup chopped green onions
  • 1/4 cup brown rice vinegar
  • 1/4 cup brown miso
  • Chicken:
  • 12 boneless chicken thighs, fat trimmed
  • 1 tablespoon peanut oil
  • 1 onion, sliced
  • Tortillas
  • 2 jalapenos, sliced
  • Thinly sliced cabbage
  • Chopped cilantro
  • Lime wedges

Directions

  1. To prepare sauce and marinade, combine all ingredients and bring to boil. Remove from heat and let cool. Once the marinade has cooled, set aside 1/4 cup marinade for glazing chicken.
  2. To prepare chicken, place chicken thighs in a zip-top plastic bag. Add remaining marinade and seal bag. Place in refrigerator for at least 12 hours.
  3. Heat oil in a large saute pan. Add chicken and saute until done, about 12 minutes. Remove chicken from pan. Add onions and jalapenos and saute 5 minutes.
  4. Place chicken on tortillas, drizzle with reserved marinade and top with onions, jalapeños, cabbage, cilantro and lime wedges.

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