Misoyaki Roast Chicken with Shoyu Onion Sauce

Salty miso mixed with sweet mirin makes an awesome glaze for grilling! Skewered tofu, fish, eggplant, and other foods are often glazed with a mixture and served at Japanese festivals. I loved the flavor when we used it on Onigiri Yaki (grilled balls of rice), and so this roast chicken recipe had me drooling.



The only whole chickens I found were 5 lbs., so I added 20 minutes to the 350 cooking time (1 hour) and it came out perfectly cooked and wonderfully juicy! The marinade was tasty, but like most marinades it added a rather subtle flavor (and I start wondering if it was worth the effort). Thankfully the Shoyu Onion sauce added the needed punch.

I don't think the sauce really needed to cook the whole time the chicken was roasting ~ it was a bit too salty & so I added 1/2 cup water and 1 Tbsp. sugar to tone it down a bit. (Still super salty by itself but nice over the chicken and some white rice.) We made roasted kale on the side but next time I will definitely be picking out a sweet side instead so we don't suffer from salt-overload.