Lunch: Grilled Chicken Thighs with Spicy Miso Mayo

Recipe by Ricardo Zarate Chef Ricardo Zarate serves this insanely good Southeast Asian chicken with a super-simple combination of mayonnaise, miso, and spicy Sriracha sauce.

This recipe includes superfoods such as:

Lemon, Miso

Health benefits of Grilled Chicken Thighs with Spicy Miso Mayo

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Miso is extremely nutrient-dense and believed to alkalinize the body and stop the effects of carcinogens in the system.

Ingredients

1 small yellow bell pepper
1 piece ginger
5 clove garlic
1/4 c. yuzu kosho paste (see Note)
2 stalk fresh lemongrass
1/4 c. yuzu juice
1/3 c. finely chopped cilantro
1 c. canola oil
8 skin-on, boneless chicken thighs
1/3 c. mayonnaise
2 tsp. shiro miso (see Note)
2 tsp. sriracha
kosher salt
thinly sliced scallions

Instructions

Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred all over, 5 minutes. Place the bell pepper in a small bowl and cover with plastic wrap; let steam for 15 minutes. Peel, seed, and chop the pepper.
In a blender, combine the bell pepper with the ginger, garlic, yuzu kosho, lemongrass, yuzu juice, and cilantro and pulse a few times. With the blender on, slowly add the 1 cup of canola oil, scraping down the side, until well blended. Transfer 1/4 cup of the marinade to a small bowl, cover, and refrigerate.
Pour the remaining marinade into a bowl. Add the chicken and massage the marinade into the chicken. Cover and refrigerate for 3 hours.
Meanwhile, in a small bowl, combine the mayonnaise, miso, and Sriracha. Season with salt and mix well.
Light a grill and brush the grates with oil. Remove the chicken from the marinade and season with salt. Grill over moderate heat, brushing with the reserved marinade and turning occasionally, until the skin is crispy and the chicken is cooked through, about 15 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes. Slice the chicken and transfer to a platter. Garnish with the scallions and serve with the spicy mayo. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

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