Japanese Cookbook
Grilled Miso Chicken
2 servings
porsi10 minutes
waktu aktif3 hours 18 minutes
total waktuBahan-bahan
1 lb boneless, skinless chicken breast (I used 2 fillets) 2
2 cloves garlic (minced or crushed)
1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob) 1 2.5
2 Tbsp miso (I used Hikari Miso Organic White Miso)
1 Tbsp neutral oil
1 Tbsp toasted sesame oil
1 Tbsp soy sauce
1 tsp Sambal Oelek Chili Paste (or more to your taste; optional)
Petunjuk
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.
Nutrisi
Ukuran Porsi
-
Kalori
347 kcal
Total Lemak
13 g
Lemak Jenuh
2 g
Lemak Tak Jenuh
9 g
Lemak Trans
1 g
Kolesterol
145 mg
Natrium
821 mg
Total Karbohidrat
4 g
Serat Diet
1 g
Total Gula
1 g
Protein
50 g
2 servings
porsi10 minutes
waktu aktif3 hours 18 minutes
total waktu