Grilled Miso Chicken
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
8 mins
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Additional Time
3 hrs
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Total Time
3 hrs 18 mins
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Servings
2
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Calories
347 kcal
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Course
Main Course
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Cuisine
Japanese
Grilled Miso Chicken
Description
This recipe focuses on enhancing chicken breast flavor by marinating it in a mix of white miso paste combined with grated ginger, crushed garlic, toasted sesame oil, neutral oil, soy sauce, and a touch of Sambal Oelek chili paste for optional heat. The marinade infuses the chicken with umami and aromatic notes while helping to keep the meat moist.
After marinating for at least 2-3 hours, the chicken breasts are pounded to even thickness to ensure consistent cooking. Grilling over high heat creates a nicely charred exterior while locking in juices. The simple cooking process highlights the marinade's balanced flavors and prevents dryness common with chicken breast.
Serve the grilled chicken on its own, with steamed rice, or with a side of vegetables to complement the miso's savory depth. Adjust chili paste quantity in the marinade to control spiciness according to personal preference.
Ingredients
- 1 lb chicken breast I used 2 fillets, boneless, skinless
For the Ginger Miso Sauce
- 2 cloves garlic (minced or crushed)
- 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
- 2 Tbsp miso paste I used Hikari Miso Organic White Miso
- 1 Tbsp neutral oil
- 1 Tbsp sesame oil toasted
- 1 Tbsp soy sauce
- 1 tsp Sambal Oelek chili paste (or more to your taste; optional)
Instructions
- In a small bowl, mix together all the ingredients for Ginger Miso Sauce: 2 cloves garlic (minced), 1 tsp ginger (grated, with juice), 2 Tbsp miso (white), 1 Tbsp neutral oil, 1 Tbsp toasted sesame oil, 1 Tbsp soy sauce, and 1 tsp Sambal Oelek Chili Paste (optional).
- Place 1 lb boneless, skinless chicken breast between 2 pieces of wax paper or parchment paper. Using a meat mallet, pound the chicken breasts to an even ½-inch (1.3-cm) thickness.
- Put the chicken breasts in a large resealable plastic bag and add the sauce. Rub the marinade into the meat until evenly coated. Seal the bag and marinate for at least 2–3 hours in the refrigerator.
To Cook
- Heat an outdoor grill on High. Spray the grates with cooking spray or soak a paper towel in olive oil and rub over the grates several times until coated.
- Remove the chicken breasts from the marinade and place them on the hot grate. Grill the breasts until cooked, about 4 minutes per side. To test for doneness, poke the breasts with your finger. They should feel firm to the touch.
To Serve
- Transfer the chicken to plates. I like to serve Grilled Miso Chicken with steamed rice and Mango Kale Salad.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days or in the freezer for a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 4g | 1% |
| Protein | 50g | 100% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 821mg | 34% |
| Potassium | 878mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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