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Yardbird's Green Miso Chicken Breast Skewers
A play on pesto grilled chicken, this grilled chicken breast skewers recipe uses miso paste in place of Parmesan to create a savory, flavor-packed marinade.
👥 5 Servings⏱️ Prep & Cook: 1h 20m🔥 Cook: 20 min👤 Matt Abergel📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●baking dish
📝 Preparation Steps
1
Make the green miso marinade. Place the basil, parsley, and pine nuts in a blender and blend at high speed until smooth. While the blender is running, slowly add the olive oil, pouring it in a steady stream, until it is blended together. Add the miso soup and roasted garlic and blend again until smooth.
pine nuts20golive oil150groasted garlic100g
2
Trim any excess fat from the outside of the chicken breast. Cut the the thin end of the breast into a 2-inch (5-cm) wide piece. Cut the remaining piece lengthwise. Then cut the resulting lengths in half. Cut the pieces of breast so that you end up with 25 even bite-sized rectangular pieces. Starting with the thinnest pieces of meat, pinch the meat so that the shiny side faces up and skewer directly through the middle of the meat. Repeat, being sure that the shiny side is facing up and that you are skewering directly through the middle of the meat, until you end up with five skewers with five chunks of chicken per skewer. Each skewer should weigh about 1½ ounces.
3
Place the prepared skewers in a shallow baking dish in a single layer. Cover with the prepared marinade, cover, and chill for at least one hour.
4
Start with the smooth-side down over high heat, grilling until light brown, 2–⏱️ 3 minutes. Rotate ¼ turn, cook on each side until lightly colored, about ⏱️ 1 minute per side. Once three sides are colored, finish cooking on the last side until dark brown, about ⏱️ 2 minutes. Spray with sake and lightly season with salt to finish. Garnish by adding one lemon wedge to each skewer before serving.
Sake
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