Marinated chicken thigh
Provides a good balance of protein and fat, while also making the meat richer in flavor without sweet marinades. Miso and lemon juice add depth and a hint of freshness, making the preparation work well for a quick keto dinner.
Trim the excess cartilage from the chicken thigh (200 g) and pat the meat dry with a paper towel. In a separate bowl, mix the miso paste (20 g), lemon juice (10 g), salt (2 g), black pepper (1 g), and dried garlic (2 g) until you have a thick marinade.
Rub the meat with the marinade on all sides, transfer it to a container, and place it in the refrigerator for at least 30 minutes. After that, the thigh can be immediately fried, baked, or frozen in portions; for storage in the refrigerator, keep the preparation no longer than 5 days.
This is a blockquote in English.
Miso paste provides a pronounced umami flavor, making this marinade especially suitable for thighs, turkey, and other juicier cuts of poultry.
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