Ingredients
Scale
- 1 ½ pounds boneless skinless chicken thighs
- 6 umeboshi plums
- 1 Tablespoon white miso
- 1 Tablespoon mirin
- 1 Tablespoon neutral oil
- ¼ cup water
- 4 shiso leaves
Instructions
- Take the pits out of the umeboshi plums and put them into a blender cup.
- Add the white miso, mirin, oil, and water. Blend with an immersion blender or in a standard blender until smooth.
- Put the chicken in a container and pour the marinade on top. Mix the chicken to thoroughly coat. Cover the chicken and refrigerate for at least 4 hours (you can also leave it overnight).
- Preheat the oven to 425. Put the chicken on an aluminum wrapped baking tray. Roast the chicken for 20-22 minutes until the juices run clear when poked in the middle with a knife or a thermometer registers 165.
- Shred the shiso leaves by stacking and rolling them up like a cigar and cutting through the leaves.
- Sprinkle the leaves over the chicken and serve immediately.
Keywords: ume plums, asian marinade, chicken dinner, quick chicken recipe, shiso, shiso mint