Grilled Miso Chicken

One thing that I hate about those meal plans that you see in magazines is that they have huge shopping lists where you end up using a little bit of this and that, and you’re left with a whole bunch of ingredients that sit in your fridge unused. I hate having things go to waste because it’s just not a good thing to do for the environment and all that jazz, but also because it’s not a good use of hard earned money. When I go grocery shopping, I try to buy ingredients that I use all the time like chicken breasts, cucumbers, rice cakes.

If I buy something on impulse or a non-staple ingredient, I do my best to figure out other ways to use it before it goes bad. To fulfill my desire to make ramen noodle soup last week, I had to buy a container of miso. I’ve been making miso soup for The Kid to use up the miso, green onions, and dried porcini mushrooms. I also experimented with using miso in a sauce. Restaurants serve miso salmon, so I gave miso chicken a whirl. Loved the sauce and I can even see using it as a salad dressing.

Grilled Miso Chicken Grilled Miso Chicken

  • 1/4 cup rice vinegar
  • 2 Tbsp low sodium soy sauce
  • 1 Tbsp honey
  • 1 1/2 Tbsp white miso paste
  • 1 1/2 tsp sambal oelek
  • 1 Tbsp minced garlic
  • 16 oz boneless skinless chicken breasts

Mix all ingredients except the chicken in a small bowl to make the marinade. Pour half the marinade in a ziploc plastic baggie and add the chicken. Marinate in the fridge for about an hour and up to overnight. Reserve the other half of the marinade.

Once the chicken is done marinating, preheat your grill and grill the chicken about 7 – 8 minutes on both sides until cooked thoroughly. While the chicken is grilling, take the reserved marinade that didn’t touch the chicken and microwave it for about 3 – 4 minutes until thickened. I microwaved for 60 seconds at a time and stirred each minute.

Divide the chicken into 4 servings and top with the miso sauce as desired.

Makes 4 servings at approximately 142 calories each – 23g protein, 5g carbs, 4 grams fat.

I served ours with cilantro rice and thinly sliced cucumbers and tomatoes drizzled with the sauce. You don’t have to get complicated to throw together things that taste fancy. It’s all about the illusion most times. It was a perfect summer meal and put a small dent in the container of miso. Miso grateful that I have another way to use my miso. Yeah, you know I had to go there. 😉

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