I have converted the recipe for the marinade to TMX, from a Nigel Slater recipe in the Guardian.
He uses what we call Chicken Maryland’s and bones them. I usedchicken legs , as this is what I had in the freezer. I would recommend chicken thighs, already boned or even chicken chops, with the bone left in. 1/2 to 3/4 kilo should be enough for 4 serves.
Marinade
4 dessert spoons of white miso paste.
2 dessert spoons of maple syrup.
2 teaspoons of Sesame oil
3 dessertspoons of peanut oil.
Mix all together in TMX, 30 seconds, speed 4.
Tip over prepared chicken thighs.
To prepare thighs. Leave
skin on or remove.
Flatten thighs by cutting through thicker areas to produce even thickness.
Place thighs in container with lid.
Fold marinade through so each thigh is coated on both sides.
Store in fridge for minimum of 2 hours.
Pre heat grill when ready to cook.
Cover grilling plate with foil.
Place chicken on foil and grill 8 minutes or until charred spots appear on chicken.
Turn over and grill until cooked.
Notes.
The Miso Paste give a lovely gentle flavour and protects the chicken from drying out. I am wondering if Tahini would do similar. Will try it.
Chicken breast may be too dry.
