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)
When miso first became mainstream as an ingredient for home cooks, or at least when I first noticed it, I knew I needed to add it to my kitchen arsenal. I hadn't ever tried it, but from descriptions and recipes that incorporated it as an umami element, I just knew I would love it.
Why Use Miso Paste?
I immediately fell in love with my tub of miso paste. Miso paste is made of fermented soy, and it adds a delicious savory flavor to any dish that is different than salt or soy sauce. And, since miso paste is fermented, it's also a great source of probiotics! It truly lends an umami flavor to dishes that can sometimes be hard to achieve. And it's so simple to use in sauces and marinades.
Why You'll Love This Miso Grilled Chicken
This miso grilled chicken is a delicious option for weeknight dinners! It has an Asian inspired sweet and savory flavor, and it's so easy to make. I love grilling this chicken in the summer for easy cleanup (and keeping the heat out of my kitchen), but if you don't have a grill, it's just as easy to make inside. This miso chicken is also healthy, made with simple, real ingredients, and it's perfect served over brown rice, brown rice noodles, zucchini noodles, or a salad.
How To Make Miso Grilled Chicken
- Whisk all the marinade ingredients together directly in the marinating container. (I just use a large bowl.)
- Add the chicken breasts and stir to coat evenly with the marinade. Marinate in the refrigerator for about an hour or so.
- Preheat the grill to medium high heat. Turn the heat down to medium low just before adding the chicken. Place chicken on the grill and cook 5-7 minutes on each side, or until grill marks appear on each side.
- Brush the remaining marinade on the chicken and move it to indirect heat. Continue cooking until the chicken reaches an internal temperature of 165°F in the thickest part.
- Remove the chicken from the grill, slice, and serve!
Tips For Making Grilled Miso Chicken
- If you don’t have a grill, you can use a grill pan or cast iron skillet. Preheat the oven to 350°F. Heat the skillet or grill pan on the stove over medium high heat. Sear the chicken for 3-5 minutes per side, then brush the chicken with remaining marinade and transfer skillet to the oven. Cook 10-15 minutes, or until the internal temperature of the chicken reaches 165°F.
- If you don’t have rice vinegar, you can substitute 3 tablespoon lime juice.
- If you don’t have sesame oil, toasted peanut oil adds a nice nutty flavor. Otherwise, use a neutral flavored oil such as avocado oil or vegetable oil.
- If you don’t already have a meat thermometer, I highly recommend getting one to ensure chicken and meat that is cooked through but not dried out.
Did you make this recipe? Please leave a star rating in the comments!
PrintGrilled 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)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes (includes marinating)
- Yield: 2 servings 1x
- Category: main dish
- Method: grilled
- Cuisine: Asian
Ingredients
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 2 tbsp miso paste
- ¼ cup rice vinegar
- 1 tbsp honey
- 2 tsp sesame oil
- 2 cloves garlic, finely chopped
- ½ tbsp ginger paste or grated fresh ginger
- 1 chopped green onion
- red pepper flakes to taste (optional)
For garnish:
- Thinly sliced basil, cilantro leaves, mint leaves, or chopped green onion
Instructions
- 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.
Notes
- If you don't have a grill, you can use a grill pan or cast iron skillet. Preheat the oven to 350°F. Heat the skillet or grill pan on the stove over medium high heat. Sear the chicken for 3-5 minutes per side, then brush the chicken with remaining marinade and transfer skillet to the oven. Cook 10-15 minutes, or until the internal temperature of the chicken reaches 165°F.
- If you don't have rice vinegar, you can substitute 3 tablespoon lime juice.
- If you don't have sesame oil, toasted peanut oil adds a nice nutty flavor. Otherwise, use a neutral flavored oil such as avocado oil or vegetable oil.
- If you don't already have a meat thermometer, I highly recommend getting one to ensure chicken and meat that is cooked through but not dried out.
Keywords: healthy miso chicken, grilled miso chicken, asian chicken recipe
Strength and Sunshine says
O such a beautiful flavorful chicken recipe!!
Kaleigh M says
Thank you so much! 🙂
nutritioulicious says
I love miso! It adds so much flavor to foods, especially veggies and blank slate proteins like chicken, fish, and tofu. Can't wait to try this chicken!
Kaleigh M says
It does! I hope you love it!