Japanese Cookbook
Grilled Miso Chicken
2 servings
분량10 minutes
활동 시간3 hours 18 minutes
총 시간재료
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)
방향
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.
영양 정보
1회 제공량
-
칼로리
347 kcal
지방 전체
13 g
포화 지방
2 g
불포화 지방
9 g
트랜스 지방
1 g
콜레스테롤
145 mg
나트륨
821 mg
탄수화물 전체
4 g
식이섬유
1 g
총 당류
1 g
단백질
50 g
2 servings
분량10 minutes
활동 시간3 hours 18 minutes
총 시간