Description

This grilled miso marinated chicken recipe features tender, juicy chicken breasts infused with a savory and slightly sweet miso marinade. The combination of white miso paste, soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil creates a flavorful Asian-inspired dish that’s quick to prepare and perfect for grilling season. Garnished with sliced green onions and sesame seeds, it’s a delicious and visually appealing meal for any occasion.

Ingredients

Scale

Marinade Ingredients

1/4 cup white miso paste
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon grated ginger
2 tablespoons sesame oil

Main Ingredients

4 boneless, skinless chicken breasts
Sliced green onions, for garnish
Sesame seeds, for garnish

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Instructions

Prepare the marinade: In a mixing bowl, whisk together white miso paste, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil until the mixture is well combined and smooth.
Marinate the chicken: Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the prepared marinade over the chicken, ensuring each piece is evenly coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes or up to 24 hours to enhance the flavor.
Preheat the grill: Heat your grill to medium-high heat, approximately 375-400°F (190-200°C), to ensure even cooking and beautiful grill marks.
Grill the chicken: Remove the chicken from the marinade and shake off any excess liquid. Discard any leftover marinade. Place the chicken breasts on the preheated grill and cook for 6-8 minutes per side until the chicken is cooked through, tender, and displays distinct grill marks.
Serve: Transfer the grilled miso marinated chicken to a serving platter. Garnish with sliced green onions and sesame seeds to add a fresh, crunchy contrast. Serve immediately while hot and enjoy your flavorful grilled chicken.

Notes

Marinating the chicken overnight will deepen the flavor, but a minimum of 30 minutes is sufficient for a tasty result.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
The marinade can be adjusted to taste by adding more honey for sweetness or more soy sauce for saltiness.
If you don’t have a grill, you can use a grill pan on the stovetop as an alternative cooking method.
Leftover grilled chicken can be refrigerated for up to 3 days and is great for salads or sandwiches.