Garlic, Ginger and Dark Miso Chicken

Bone-in chicken marinated in a garlic, ginger and dark miso paste, then roasted until sticky and glazed. Finished with scallions and served with rice.

Ingredients

• 800-1kg of bone-in chicken (breasts, thighs, drumsticks etc.)
• 12 garlic cloves
• 40g of ginger
• 60g of brown sugar
• 3 tablespoons of light soy sauce
• 2 tablespoons of neutral oil
• 2 tablespoons of rice wine vinegar
• 1/2 teaspoon of ground white pepper
• 4 tablespoons of dark miso paste
• Bunch of scallions

Steps

1. Peel and crush the garlic cloves and add to a food processor. Peel and finely grate the ginger and add also. Add the miso, brown sugar, rice wine vinegar, oil, soy sauce and pepper.
2. Blend until very smooth. Score the chicken on the skin side, and add to a large bowl. Add and mix the marinade into the chicken well, covering all sides. Cover with cling film and let rest in the fridge for at least 4 hours or up to 24 hours.
3. Preheat the oven to 200C. Slice scallions into large pieces and place on a tray lined with baking paper. Add the marinated chicken skin side up and cook for about 18-24 minutes, depending on cut. Serve with scallions and fried rice.