Name: Ginger-Miso Chicken with Quick Pickles
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: Olive oil, for the grill; 3 tablespoons white miso; 3 tablespoons mirin; 2 tablespoons rice vinegar; 2 tablespoons soy sauce; 2 tablespoons chopped fresh ginger; 1 tablespoon toasted sesame oil; 1 1/4 pounds chicken cutlets (4 to 6); Kosher salt and freshly ground pepper; 2 Persian cucumbers, halved and thinly sliced; 1 carrot, halved and thinly sliced; 1 small red onion, halved and thinly sliced; 1 Fresno chile pepper, thinly sliced; 1 1-inch piece ginger, sliced; 1/2 cup rice vinegar; 1 tablespoon sugar; Kosher salt

Directions

Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the miso, mirin, rice vinegar, soy sauce, ginger and toasted sesame oil in a bowl.
Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the miso mixture while you make the quick pickles.
Make the quick pickles: Combine the cucumbers, carrot, red onion and chile in a nonreactive bowl. In a small saucepan, heat the ginger, rice vinegar, sugar and 1 1/2 teaspoons kosher salt until the sugar and salt are dissolved. Pour over the vegetables and add 4 ice cubes. Refrigerate, stirring once or twice, until chilled, 30 minutes. Drain.
Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
Top the chicken with the quick pickles.

Photograph by Andrew Purcell

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Ginger-Miso Chicken with Quick Pickles

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