Miso Chicken

Photo: Johnny Autry; Styling: Mary Clayton Carl
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.

Yield:

Serves 4 (serving size: 1 breast half)

Recipe from

Recipe Time

Hands-on: 22 Minutes
Total: 1 Hour, 22 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Julianna Grimes,

January 2012