Miso-Maple Marinade/Glaze for BBQ Duck/Chicken

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Miso-Maple Marinade/Glaze for BBQ Duck/Chicken

This Japanese-Canadian inspired marinade/glaze recipe helped win me a gas barbeque from my local TV station!

If you use duck, keep the heat indirect on the BBQ, and remove the pieces when they register 155 degrees inside--they'll finish cooking tented under foil.

You may also want to first parboil the pieces for 2-3 minutes to get rid of excess fat, and/or put a drip tray in the middle of the grill to catch any drips of fat and aviod flare-ups.

This glaze is also excellent with chicken breasts, thighs, or wings, as well as tofu.

• 1 tsp red chili flakes
  
• 1/4 c red miso paste (aka miso)
  
• 1/4 c Quebec maple syrup
  
• 1/4 c best dark soy sauce
  
• 1/4 c (packed) chopped green onions
  
• 2 T sesame oil
  
• 2 T black sesame seed
  
• 2 T sake or mirin
  
• 2 T rice wine vinegar
  
• 1 lemon, juiced (or yuzu if you can find it)
  

Mix ingredients and marinade desired amount/type of poultry in heavy Ziploc bag in fridge. Grill as normal on BBQ or bake/broil in oven until done.

For a more "Peking duck" style presentation, you can put an entire duck/chicken on a paper-towel holder, painting layers of glaze on it with a pastry brush, allowing layers to dry before applying the next, minimizing the time that poultry is at room temperature. After the multiple layered glaze is dry, roast/bake as normal.

Keywords: Main Dish, Easy, Chicken, Duck, Marinade, Japanese, Barbeque

( RG1132 )