OUR RECIPES
Bacon-Wrapped Chicken with Miso Glaze
OUR RECIPES
Bacon-Wrapped Chicken with Miso Glaze
Make dinner so much better with bacon wrapped chicken thighs marinated in a sweet & savoury miso soy sauce.
12 slices Schneiders® Classic Cut Bacon
6 Maple Leaf® Prime boneless, skinless chicken thighs
6 scallions thinly sliced
2 garlic cloves, finely grated
¼ cup cilantro
¼ tsp chili flakes
2 Tbsp olive oil
1½ Tbsp ginger, finely grated
½ tsp kosher salt
2 Tbsp white miso paste
2 Tbsp reduced sodium soy sauce
2 Tbsp maple syrup
Salt and Pepper to taste
2 Tablespoons vegetable oil
Preheat oven to 400F.
In a small bowl, whisk together miso, soy sauce and maple syrup. Reserve.
In a blender or food processor add scallion, garlic, ginger, coriander, chili flakes, olive oil and salt. Blend together to form a paste.
Season both sides of the chicken thighs with salt and pepper.
Place 2 slices of bacon on a cutting board, slightly overlapping, then place a chicken thigh, smooth side down, at one end. Spread a spoonful of the herb paste onto each thigh and fold to enclose.
Roll the chicken thigh tightly with bacon and place on a parchment lined baking sheet. Repeat with remaining thighs.
Heat vegetable oil in a frypan over medium heat. Place chicken rolls seam side down and cook, turning, until lightly golden (approx. 5 mins).
Place on parchment lined baking sheet, seam side down.
Brush generously with miso/soy mixture. Bake for 20-25 mins, brushing again after 10 mins. Chicken is cooked when it reaches 160F with a meat thermometer.
Tips:
These are great served with rice and sautéed baby bok choy or mustard greens.
