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Miso Chicken

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 22 mins
Total time 1 hr, 22 mins
Yield Serves 4 (serving size: 1 breast half)
If you can't find miso, substitute 2 teaspoons anchovy paste and 1 teaspoon tahini instead. With miso, the darker the color, the more pronounced the salty flavor.

Ingredients

  • 1/4 cup rice vinegar
  • 3 tablespoons lower-sodium soy sauce
  • 2 1/2 tablespoons honey
  • 1 1/2 tablespoons white miso
  • 1 1/2 teaspoons chile paste (such as sambal oelek)
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons dark sesame oil, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 tablespoons chopped fresh cilantro (optional)

Nutrition Information

  • calories 314
  • fat 9.1 g
  • satfat 1.6 g
  • monofat 3.5 g
  • polyfat 3.5 g
  • protein 41.5 g
  • carbohydrate 15.7 g
  • fiber 1.3 g
  • cholesterol 99 mg
  • iron 1.9 mg
  • sodium 608 mg
  • calcium 29 mg

How to Make It

  1. Combine first 6 ingredients, stirring well with a whisk. Stir in 1 tablespoon oil. Place chicken in a zip-top plastic bag. Add vinegar mixture; seal. Marinate in refrigerator for 1 hour, turning once.

  2. Preheat oven to 400°.

  3. Remove chicken from bag; reserve marinade. Place marinade in a small, heavy saucepan over medium heat; bring to a boil. Boil 2 minutes or until syrupy, stirring frequently. Remove from heat; divide mixture in half. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add chicken; sauté 4 minutes. Turn chicken over; brush chicken with half of marinade mixture. Place pan in oven; bake at 400° for 6 minutes or until done. Remove chicken from oven; brush with remaining half of marinade mixture, turning to coat. Sprinkle with cilantro, if desired.