Best Grilled Miso Soy Chicken Recipes
GRILLED MISO CHICKEN
This easy grilled miso chicken features a simple, flavorful marinade made with probiotic-rich miso paste, honey, and ginger for a delicious twist on grilled chicken. (gluten-free, dairy-free, nut-free)
Provided by Kaleigh
Categories main dish
Time 1h30m
Number Of Ingredients 10
Steps:
- In a large bowl or other container, mix miso paste, honey, rice vinegar, sesame oil, garlic, ginger, green onion and red pepper flakes. Add chicken breasts and stir to coat. Marinate at least 1 hour in the refrigerator.
- Heat grill to medium high heat and ensure grates are clean.
- Turn heat down to medium low and grill chicken for 5-7 minutes per side, or until grill lines appear on each side. Move chicken to indirect heat and brush with extra marinade from the bowl. Continue cooking until internal temperature of the chicken reaches 165°F in the thickest part.
- Remove chicken from the grill, slice and serve over cooked rice, noodles, zucchini noodles, or veggies. Garnish with fresh herbs, green onion, or red pepper flakes.
Nutrition Facts : ServingSize 1 chicken breast, Calories 155 calories, Sugar 8.9 g, Sodium 17 mg, Fat 6.5 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 15.2 g, Fiber 1.3 g, Protein 8.8 g, Cholesterol 20.7 mg
EASY JAPANESE-INSPIRED GRILLED MISO CHICKEN
A Japanese-inspired dish that's easy to make! Simply marinate ahead of time, and grill anytime you like.
Provided by mika707
Time 8h15m
Yield 3
Number Of Ingredients 9
Steps:
- Mix miso, mirin, rice wine, soy sauce, and honey together in a bowl until miso is completely dissolved. Stir in garlic and ginger.
- Pour marinade into a resealable plastic bag. Add chicken, squeeze out excess air, and seal the bag. Turn the bag or mix chicken to ensure even distribution of marinade. Refrigerate and allow to marinade 8 hours or overnight, mixing or turning the bag occasionally.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the grill and chop into wide strips, approximately 4 to 5 slices per piece. Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 375.6 calories, Carbohydrate 29.7 g, Cholesterol 93.4 mg, Fat 12.3 g, Fiber 1.3 g, Protein 29.1 g, SaturatedFat 3.3 g, Sodium 1636.3 mg, Sugar 23.3 g
GRILLED MISO CHICKEN
Japanese country-style grilled chicken. The thigh meat stays moist and tender, but boned chicken breasts can be used also.
Provided by Alskann
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend soy sauce, sake mirin, miso, green onions, ginger root and garlic in a rectangular baking dish.
- Coat chicken with mixture.
- Marinate 1 hour or refrigerate overnight, turning several times.
- Preheat a hibichi, portable tabletop grill or charcoal grill. (Can also be cooked in a skillet.).
- Shake marinade off chicken; pat dry.
- Place skin-down on hot grill. Grill 4 to 5 minutes.
- Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside.
- When chicken is done, sprinkle with sesame seeds and seven-spice mixture.
Nutrition Facts : Calories 419.4, Fat 28.7, SaturatedFat 8.2, Cholesterol 157.9, Sodium 693.2, Carbohydrate 2.2, Fiber 0.3, Sugar 0.5, Protein 33.7
MISO CHICKEN
Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.
Provided by Sam Sifton
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
- Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
Nutrition Facts : @context http, Calories 864, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 1525 milligrams, Sugar 11 grams, TransFat 1 gram
GRILLED MISO CHICKEN
My mom makes miso every year and this is one of the first things that we make with her miso. The recipe (with a variety of differences) is readily available, but I tend to go with the most simple versions of things, so this is what we use. The grilling/broiling instructions are a bit vague, but grills are different enough that the operator should use whatever method they think is most reasonable, just keep an eye on it to make sure it doesn't burn. Burnt miso is not a good thing. Prep time includes marinating time.
Provided by Akikobay
Categories Poultry
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the soy sauce, sake, mirin, miso, onions, ginger and garlic in a shallow dish.
- Place chicken pieces into marinade, turn to coat well and marinate for 1 hour, turning several times.
- Preheat grill so that it is very hot.
- This can also be broiled in the oven, turning only once halfway through the cooking time.
- Remove the chicken from the marinade and pat dry on kitchen paper.
- Grill the chicken until cooked through and juices run clear.
- Sprinkle with sesame seeds, serve with steamed rice.
Nutrition Facts : Calories 441.2, Fat 29.6, SaturatedFat 8.2, Cholesterol 157.9, Sodium 1000.9, Carbohydrate 4.8, Fiber 0.9, Sugar 1, Protein 34.8
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