Wasabi-Miso Crusted Chicken with Chili-Garlic Aioli
A few years ago I cooked with a student friend, Clint, who at the time carried the diagnosis of Coeliac disease (totally gluten intolerant) and had to be very careful with his eating. Both of us enjoyed cooking, and we started a food blog on international dishes that by nature did not contain gluten (dishes that traditionally were free of wheat, barley or rye) rather than substituting gluten-free ingredients into normally gluten-containing dishes. One of our creations was this Japanese-influenced wasabi-miso grilled chicken. It was to be served with rice.
But we never published it. After posting half a dozen recipes, we suddenly lost interest and purpose in our blog. Clint discovered that the clinical diagnosis he had carried for seven or eight years, including all through college, wasn’t correct. He was totally fine with wheat (pizza, pasta, bread, cakes and pies, soy sauce, hoisin sauce) as well as barley – notably beer!
Here’s a tweaked version of our working recipe that never made it into print. It serves four to six when accompanied by a rice or noodle dish.
1-1/2 pounds boneless, skinless, chicken breast
3 tablespoons non-wheat-containing miso
2 teaspoons non-wheat-containing wasabi paste
1/2 teaspoons grated fresh ginger
1 green onion, thinly sliced for garnish
Trim off tough, or fatty parts from chicken. Cut meat into 1/2 inch thick medallions.
Mix well with remaining ingredients. Spread chicken pieces out on large baking sheet. Roast on top shelf of pre-heated 375-degree oven for 10 minutes. Flip pieces with metal spatula. Roast for 4-6 additional minutes, or until lightly golden.
Serve on a generous streak of chili-garlic aioli (see below) and garnish with thinly sliced green onion.
1/2 cup mayonnaise
1 tablespoon chili-garlic or Siracha sauce
2 teaspoons white wine vinegar
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