Miso Chicken
Miso Chicken
Ingredients
For the Miso Chicken
- 2 pounds boneless skinless chicken thighs
- 1/4 cup white miso paste
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon salt
- 3 garlic cloves, grated
- 2 tablespoons mirin
- 1 lemon, juiced
For Serving
- as needed avocado oil, for spraying
- as needed rice, cooked
- as needed broccoli, steamed or roasted
Instructions
- 1
Cut the boneless skinless chicken thighs into 1-inch pieces and place them in a large bowl.
⏱️ 5 min
- 2
In a smaller bowl, whisk together the white miso paste, toasted sesame oil, salt, grated garlic, mirin, and lemon juice until well combined.
⏱️ 5 min
- 3
Pour the prepared marinade over the chicken pieces in the large bowl. Use your hands to thoroughly coat the chicken evenly with the marinade.
⏱️ 2 min
- 4
Cover the bowl with plastic wrap and let the chicken marinate at room temperature for at least 30 minutes. This allows the flavors to meld and the chicken to tenderize.
⏱️ 30 min
- 5
Heat a grill pan over medium-high heat. Ensure the pan is hot before proceeding.
⏱️ 3 min
- 6
Lightly spray the heated grill pan with avocado oil to prevent sticking.
⏱️ 1 min
- 7
Add the marinated chicken pieces to the hot pan in a single layer, ensuring not to overcrowd the pan. Cook for 5-10 minutes on each side, or until distinct sear marks form, the chicken is golden brown, and cooked through (internal temperature reaches 165°F). You may need to cook in batches.
⏱️ 16 min
- 8
Serve the cooked miso chicken immediately over a bed of rice with a side of steamed or roasted broccoli.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Chicken
For the Miso Chicken
- 2 pounds boneless skinless chicken thighs
- 1/4 cup white miso paste
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon salt
- 3 garlic cloves, grated
- 2 tablespoons mirin
- 1 lemon, juiced
For Serving
- as needed avocado oil, for spraying
- as needed rice, cooked
- as needed broccoli, steamed or roasted
Instructions
- 1
Cut the boneless skinless chicken thighs into 1-inch pieces and place them in a large bowl.
⏱️ 5 min - 2
In a smaller bowl, whisk together the white miso paste, toasted sesame oil, salt, grated garlic, mirin, and lemon juice until well combined.
⏱️ 5 min - 3
Pour the prepared marinade over the chicken pieces in the large bowl. Use your hands to thoroughly coat the chicken evenly with the marinade.
⏱️ 2 min - 4
Cover the bowl with plastic wrap and let the chicken marinate at room temperature for at least 30 minutes. This allows the flavors to meld and the chicken to tenderize.
⏱️ 30 min - 5
Heat a grill pan over medium-high heat. Ensure the pan is hot before proceeding.
⏱️ 3 min - 6
Lightly spray the heated grill pan with avocado oil to prevent sticking.
⏱️ 1 min - 7
Add the marinated chicken pieces to the hot pan in a single layer, ensuring not to overcrowd the pan. Cook for 5-10 minutes on each side, or until distinct sear marks form, the chicken is golden brown, and cooked through (internal temperature reaches 165°F). You may need to cook in batches.
⏱️ 16 min - 8
Serve the cooked miso chicken immediately over a bed of rice with a side of steamed or roasted broccoli.
⏱️ 1 min