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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 22 Minutes
Total: 1 Hour, 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 314
  • Fat: 9.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 3.5g
  • Protein: 41.5g
  • Carbohydrate: 15.7g
  • Fiber: 1.3g
  • Cholesterol: 99mg
  • Iron: 1.9mg
  • Sodium: 608mg
  • Calcium: 29mg

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. 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. 2. Preheat oven to 400°.
  3. 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.
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