Posted by Corey Loftus on

Miso Peking Chicken

Miso Peking Chicken

  • Prep Time: 15 minutes + 1 hour tempering
  • Cook Time: 1.25 Hour 
  • Serves: 4


1. Pat the chicken dry and rub it liberally with salt. Let sit for 1 hour in a cool spot on the counter to temper. Preheat the oven to 375ºF.

2. Whisk together Bachan’s Miso Barbecue Sauce and oil in a small bowl.

3. Using a paper towel, wipe the salt off and pat dry the chicken. place on a roasting rack in a roasting pan. Tuck the wings underneath the body of the chicken, and tie the legs together if desired. Brush generously all over with the Bachan’s Miso oil mix.

4. Roast in the oven, basting with Bachan’s Miso oil every 10 minutes. If needed, lightly cover the chicken with foil to avoid burning. Roast for 50 minutes to an hour or until the chicken cooks through and the internal temp reaches 165°F.

5. When the chicken is ready, remove from the oven and cover with a sheet of aluminum foil. Let rest for 10 minutes before removing to a cutting board and carving.

6. To serve: Serve the carved chicken family style along with Peking duck pancakes (or tortillas), green onion, and cucumbers. Put a slice of chicken on a warmed pancake, top with julienned green onions, cucumbers, and Bachan’s Miso Barbecue Sauce. Wrap up and enjoy!