I have been trying to get this grilled miso chicken blog post up for weeks, literally weeks. As soon as the weather got a bit nice outside and we started grilling a bit more often, I started tinkering with this recipe and it was a hit. I knew that I had to share it with you!
So, I made this chicken recipe with the intention of taking pictures so I can post the blog. I had to take a client call and when I got off the phone and came back to take pictures it was ALL GONE. I couldn’t believe it. So I made the recipe again and again, it was gone before I had a chance to blink, never mind to actually take pictures of it. So I finally seized the moment when most of the kids were away in camp, put a sticky note on the counter with clear instructions that this chicken is meant for picture purposes and should not be eaten, or even looked at, until I give the a-ok. If that isn’t testimanent enough that this chicken is dabomb, go ahead and try it out for yourself and let me know!
Over the past year or so I’ve been trying to add more fermented foods to my diet. Things like sauerkraut, kombucha and miso. Fermented foods contain millions of healthy bacteria. Simply put, fermented foods are great for boosting gut health, which is really important in boosting a healthy immune system and keeping you overall healthy and avoiding and even correcting lots of diseases.
Miso paste is a fermented food. It’s an Asian seasoning made by fermenting a mixture of soybeans, barley, brown rice and several other grains with a fungus, Aspergillus oryzae.
Going back a short 5 years ago, I don’t think I ever even heard of siso, let alone tasted it or had it in my fridge. If you asked me about eating miso, I probably would have looked at you like you fell off the moon. Miso provides probiotics, helps with digestions, has anti cancer effect and is a great source of nutrients like copper, manganese and vitamin K.
But, I’ve come around in the past few years and lately miso is one of those foods that we have been eating more of either by adding it to different salad dressings, vegetables or even soups. So, when I opened the fridge a few weeks ago looking for ingredients to make a marinade for chicken skewers and the miso was right there, I decided to switch things up a bit and use miso in my marinade. It added such a subtle yet rich flavor and texture to the chicken that made it moist and crispy at the same time. I like to serve it with some chimichuri (I shared the hands down easiest recipe below) along side a tangy mango slaw which adds lots of crunch and great balance. Of course both recipes are super quick to pull together. You can easily prepare the marinade in the morning before heading out the door leaving the chicken marinating in the fridge and pop them on the grill as soon as you get home and have dinner ready. Boom. Just like that.
And as they say, the rest is history.
Let me know what you think by sharing your thoughts and photos of this recipe over on the Busy and Healthy Moms FB group!
to your health,
MIso Glazed Chicken
- 2 lbs chicken
- 1/4 cup olive or avocado oil
- 1/4 cup orange juice
- 1 tsp honey
- 2 tbsp miso
- 1 tsp tahini
- 1 tsp chili lime spice (I get this at Trader Joes)
- 2 cloves garlic
- 1 tsp salt
Cut chicken breast into 1 inch cubes.
Skewer chicken cubes into skewers.
(Tip: spray skewers with cooking spray before putting chicken on them)
Season chicken with salt
Next put miso, Honey, tahini, chili time slice, garlic in a small bowl. Mix well.
Using a pastry brush, brush chicken with miso mixture.
Mix oil and orange juice together.
Place brushed skewers, evenly in a pan. Pour orange juice and oil mixture over chicken. Let marinade for 3-6 hours.
Place on hot grill. Grill on each side for 2-4 minutes until cooked.
Serve with chimichuri and optional pomegranate seed garnish.
- 3 cubes frozen garlic
- 4 cubes frozen basil
- 1-2 tsp salt
- 1/4 tsp chipotle chili flakes
- 1 squeeze lemon or lime
Mix all the ingredients together.
Tangy Mango Slaw w/ Basil Vinaigrette
- 3 cups red cabbage -shredded
- 2 cups green cabbage -shredded
- 1 cup brussel sprouts -shredded
- 1 diced mango
- 1/2 sliced thinly shallot
Basil Lime Dressing
- 2 large basil leaves thinly chopped
- 1/4 cup avocado or olive oil
- 2 tbsp lime juice
- zest from 1/2 of lime
- 1/2 tsp salt
- 2 tsp honey
Mix cabbage, brussels sprouts, mango and shallot in a large bowl.
In a separate bowl add dressing ingredients, except for the oil. Slowly drizzle in the oil while continually whisking.
Pour dressing over slaw and mix well.
Let sit for 15 minutes before serving.