Cast Iron

White Miso Chicken with Pineapple Coconut Rice

February 10, 2014
0 Ratings
  • Serves 4
Author Notes

I love miso!!!! So anytime I can add a spoonful I'm happy but this chicken is soooo flavorful you will get hooked too! I used to make this with chicken breast which is just as good but there is something about thighs that gives this dish the feel of the best Chinese take out! Only quick and easy at home. This chicken is also great as a satay on the grill for an appetizer. I love to serve it with steamed broccoli or fresh snap peas from my garden! I always have leftover rice and try to find new things to do with it. This is one of my favorite ways to use it up! And if you have extra rice it makes the best breakfast!! I almost love the cold leftovers better then the dinner;))) —Danielle

What You'll Need
  • Miso Chicken
  • 2.5 pounds Boneless skinless chicken thighs
  • 6 tablespoons Veg. Oil
  • 4 tablespoons Low sodium soy sauce
  • 2 tablespoons Minced garlic
  • 1 tablespoon Sambal Oelek (crushed red pepper flakes will work also)
  • 2 tablespoons Honey
  • 2 tablespoons Pineapple juice (from one 8oz can)
  • 2 tablespoons Fresh chopped cilantro
  • 2 tablespoons White miso
  • Pineapple Coconut Rice
  • 2 cups Jasmine rice cooked
  • 8 ounces Can crushed pineapple in juice
  • 2 tablespoons Coconut milk
  • 2 tablespoons Unsweetened coconut flakes
  • 1 tablespoon Fresh chopped cilantro
  1. Miso Chicken
  2. In a large Ziploc bag combine chicken thighs and the next 7 ingredients. Seal the bag and toss to coat chicken. Place in the refrigerator and let marinate for at least 1 hour but it is ok for up to 8 hours.
  3. Heat oven to 425 degrees. Pour the chicken and all the marinade into a 12" cast iron skillet. Bring to up to a slow bubble and place the skillet in the hot oven for 20-25 minutes.
  4. Remove skillet from the oven and stir in the white miso. Serve with pineapple coconut rice and steamed broccoli.
  1. Pineapple Coconut Rice
  2. Combine all ingredients in small sauce pan over low heat.
  3. Stir to prevent sticking. Heat only until the rice is warm and the coconut milk is absorbed. No more then 5 minutes. Fluff with fork and serve.
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