Spicy Miso-Glazed Chicken with Coconut-Lemongrass Rice

This unique fusion recipe combines the umami richness of miso with the tropical flavors of coconut and lemongrass, creating a delightful chicken dish served over fragrant rice. Perfect for those looking to explore new culinary horizons!

Recipe Categories:

🏷️ easy chicken recipes

30m prep

30m cook

4 servings

easy difficulty

Total: 60m

Ingredients

boneless, skinless chicken thighs

1 pound

or chicken breasts

white miso paste

3 tablespoons

for umami flavor

soy sauce

2 tablespoons

for saltiness

honey

1 tablespoon

for sweetness

sesame oil

1 tablespoon

for nuttiness

jasmine rice

1 cup

for the base of the dish

coconut milk

1 cup

for creaminess

water

1 cup

to cook the rice

lemongrass

1 stalk

finely chopped for flavor

fresh cilantro

1 bunch

for garnish

lime

1 whole

cut into wedges for serving

Instructions

Begin by marinating the chicken in a mixture of miso paste, soy sauce, honey, and sesame oil for at least 30 minutes to enhance the flavor.

While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

In a medium saucepan, combine the rinsed rice with coconut milk, water, and finely chopped lemongrass, then bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Once cooked, let the chicken rest for a few minutes before slicing it into strips. Fluff the coconut-lemongrass rice with a fork and serve it on a plate, topped with the sliced chicken.

Garnish with fresh cilantro and lime wedges for an extra burst of flavor. Enjoy your unique fusion meal!

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