Spicy Barbecued Chicken with Miso Corn

 

Spicy Barbecued Chicken with Miso Corn

This dish combines smoky, spicy fowl with sweet, umami-rich miso corn. It’s a balanced, flavor-packed meal that’s simple to put together yet feels connoisseur.

 Ingredients

For the Spicy Barbecued Chicken

4 fowl thighs or drumsticks (pores and skin-on for nice taste)

2 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon honey or brown sugar

1–2 teaspoons chili paste or sriracha (alter to your preferred warmth)

2 cloves garlic, minced

1 teaspoon smoked paprika

Salt and pepper, to flavor

For the Miso Corn

2 cups corn kernels (sparkling, frozen, or canned)

1 tablespoon butter

1 tablespoon white miso paste

1 teaspoon soy sauce

1 teaspoon sesame oil

1 inexperienced onion, sliced (optional)

Toasted sesame seeds, for garnish

Instructions

1. Marinate the Chicken

In a medium bowl, integrate olive oil, soy sauce, honey, chili paste, minced garlic, smoked paprika, salt, and pepper.

Add hen portions and coat very well. For great effects, let the bird marinate for at the least 30 minutes. Overnight marination intensifies the flavor.

2. Cook the Chicken

Grill Method: Preheat the grill to medium-high. Grill hen for six–eight minutes per side or until the inner temperature reaches 165°F (74°C) and the skin is properly charred.

Oven Method: Preheat the oven to four hundred°F (two hundred°C). Bake for 25–half-hour, turning halfway thru, until golden and fully cooked.

 Optional: Brush with leftover marinade all through cooking for extra glaze.

3. Prepare the Miso Corn

Heat butter in a skillet over medium warmth. Add corn and sauté for 3–five mins till lightly browned and barely caramelized.

 Pour over the corn and toss till lightly coated.

Cook for another 1–2 mins to permit flavors to meld.

Garnish with sliced inexperienced onion and toasted sesame seeds earlier than serving.

4. Serve

Arrange hen on a serving plate with a beneficiant part of miso corn.

Optionally, drizzle with extra chili sauce or a squeeze of lime for a vivid finish.

This dish pairs nicely with steamed rice, quinoa, or a fresh green salad.

Flavor Tips

Smoky Chicken: Smoked paprika adds depth, but a few drops of liquid smoke can beautify it in addition.

Miso Corn Variations: You can add a pinch of chili flakes or a splash of mirin for extra complexity.

Balanced Heat: Adjust chili paste in step with your tolerance; you want warm temperature with out overpowering sweetness.

Texture: Slightly charred fowl skin contrasts perfectly with the tender, umami corn.

One-Pan Shortcut Version

If you want a simpler method, you may cook chook and corn together:

Preheat oven to 400°F (2 hundred°C).

Toss corn kernels with butter, miso paste, soy sauce, and sesame oil. Spread on a baking tray.

Place marinated chook on top of the corn.

Roast for 25–half-hour till chicken is cooked and corn is caramelized.

Garnish with green onion and sesame seeds earlier than serving.

This approach permits the fowl juices to flavor the corn, developing a further-wealthy taste.

Serving Suggestions

Serve with steamed rice or quinoa to make it a full meal.

Add a side of clean cucumber salad or pickled vegetables to cut thru the richness.

 Leftovers may be saved in an airtight container inside the fridge for up to a few days; reheat inside the oven or skillet to maintain crispiness.

This dish is best for weeknight dinners or weekend grilling. The mixture of candy, spicy, and umami flavors makes it a crowd-pleaser, even as the miso corn adds a comforting, savory aspect. It’s clean sufficient for a fast dinner yet special enough to serve visitors.