Grilled Chicken, Shishitos, and Tomatoes with Miso-Garlic Butter

Name: Grilled Chicken, Shishitos, and Tomatoes with Miso-Garlic Butter
Total time: 60 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 tbsp Unsalted Butter (4 tablespoons unsalted butter); 2 tbsp Water (2 tablespoons water); 1 tbsp White Miso (1 tablespoon white miso); 2 tsp Granulated Sugar (2 teaspoons sugar); 1 piece Garlic Clove (1 garlic clove, minced); 1 tsp Black Pepper (1 teaspoon pepper, divided); 1 ½ tsp Table Salt (1½ teaspoons table salt, divided); 10 oz Cherry Tomato (10 ounces cherry tomatoes); 8 oz Shishito Pepper (8 ounces shishito peppers); 1 tbsp Vegetable Oil (1 tablespoon vegetable oil); ½ tsp Sea Salt (½ teaspoon flake sea salt)

Grilled Chicken, Shishitos, and Tomatoes with Miso-Garlic Butter - Main Courses (Japanese)

60 minJapanese

Servings4

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Vegetarian
Pescatarian
Egg Free

Steps

1Melt butter in small saucepan over medium heat. Whisk in water, miso, sugar, garlic, and ½ teaspoon pepper and cook until mixture is simmering and fragrant, 1 to 2 minutes. Remove from heat. Cover to keep warm.
2Pat chicken dry and sprinkle with 1 teaspoon table salt and remaining ½ teaspoon pepper. Thread tomatoes onto three 12-inch metal skewers. Thread peppers onto 2 sets of two 12-inch metal skewers. Brush tomatoes and peppers with oil and sprinkle with remaining ½ teaspoon table salt.
3Grill chicken, tomatoes, and peppers over hot fire (covered if using gas) until vegetables are charred and blistered and chicken registers 160 degrees, 6 to 12 minutes, flipping as needed for even browning. Transfer to carving board. Slide tomatoes and peppers off skewers onto platter. Slice chicken and transfer to platter. Drizzle chicken and vegetables with sauce and sprinkle vegetables with flake sea salt. Serve.