These chicken thighs are marinated and cooked in a spicy miso sauce and served on tortillas.
Serves: 12Save Share
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
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.
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.
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.
Place chicken on tortillas, drizzle with reserved marinade and top with onions, jalapeños, cabbage, cilantro and lime wedges.