Page 18 - Gears and Ears May 2014

Recipe of the Month

Grilled Chicken Thighs with Spicy Miso Mayo

· TOTAL TIME: 1 HR PLUS 3 HR MARINATING SERVINGS: 4

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

1. 1 small yellow bell pepper
2. One 1 1/2-inch piece of ginger, peeled and chopped
3. 5 garlic cloves, crushed
4. 1/4 cup yuzu kosho paste (see Note)
5. 2 stalks of chopped lemongrass, tender inner white parts only
6. 1/4 cup yuzu juice
7. 1/3 cup finely chopped cilantro
8. 1 cup canola oil, plus more for greasing
9. 8 boneless skin-on chicken thighs (about 3 pounds)
10. 1/3 cup mayonnaise
11. 2 teaspoons shiro miso (see Note)
12. 2 teaspoons Sriracha
13. Kosher salt
14. Thinly sliced scallions, for garnish

1. 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.

2. 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.

3. Pour the remaining marinade into a bowl. Add the chicken and massage the marinade into the chicken.
Cover and refrigerate for 3 hours.

4. Meanwhile, in a small bowl, combine the mayonnaise, miso and Sriracha. Season with salt and mix
well.

5. 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.

NOTES Yuzu kosho is a hot, spicy and aromatic Japanese condiment made from hot chiles and ultra-
citrusy yuzu zest. Shiro miso is light yellow miso. Yuzu kosho and shiro miso are available at Asian
markets and at amazon.com.

Suggested Pairing: Zippy Vinho Verde from Portugal goes easily with any recipe that contains citrus juice.