Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 60 grams of white miso paste, 60 ml of calamansi juice, 45 ml of soy sauce, 15 ml of rice vinegar, 10 grams of grated fresh ginger, 15 grams of minced garlic, 15 grams of brown sugar, and 5 ml of sesame oil, mixing until a smooth marinade forms.

2. 2

   Add 680 grams of cut chicken thighs to the marinade, ensuring all pieces are well coated, then cover the bowl and refrigerate for a minimum of 4 hours, or preferably overnight.

3. 3

   Soak wooden skewers in water for at least 30 minutes if using, or prepare metal skewers; then, preheat your tandoor oven to its highest setting, around 260-315 degrees Celsius (500-600 degrees Fahrenheit).

4. 4

   Carefully thread the marinated chicken pieces onto the prepared skewers, leaving a small space between each piece for even cooking, and brush the skewered chicken with 5 ml of vegetable oil.

5. 5

   Place the skewers directly into the preheated tandoor, baking for approximately 10 to 15 minutes, rotating occasionally, until the chicken is cooked through and develops a charred exterior.

6. 6

   Carefully remove the skewers from the tandoor, allow the chicken to rest for 5 minutes off the heat, and then sprinkle with chopped fresh green onions before serving.