Miso Teriyaki Chicken aka The Best Grilled Chicken

 
 
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To Get:

  • 3 large chicken breasts, cut horizontally through the middle to create 6 pieces

  • 1/4 cup maple syrup

  • 2 Tbsp ponzu (soy sauce or coconut aminos works for a sub)

  • 1/4 cup balsamic vinegar

  • 2 Tbsp miso (red or white works)

  • 2 Tbsp water

  • 1 tsp grated ginger (or 1/4 tsp dried)

  • 1 tsp salt and a few grinds of fresh cracked pepper

  • 6 scallions, rinsed and roots intact

 

To Do: 

1. Combine syrup, ponzu, vinegar, miso, water, and ginger in a small saucepan

2. Bring to a boil

3. Whisk and simmer for 5 minutes until slightly thickened

4. Let cool

5. Salt and pepper the chicken

6. Rub with EVOO

7. Place chicken in a ziplock bag along with scallions and miso mixture and let marinate for 2-4 hours

8. Grill chicken and scallions over a medium high heat (3 minutes per side chicken and 2 minutes scallions)

 
 
 

ah.mi Tip

  • If you want to skip making the sauce all together try Haven’s Kitchen Gingery miso pre-made sauce!

  • To make it Gluten-Free sub coconut aminos for soy sauce.


NUTRITION INFO PER SERVING:

CALORIES 172 | FAT 3g |  SAT FAT 1g | SODIUM 435mg  | CARBOHYDRATE 10g | FIBER 0g | SUGARS 8g | PROTEIN 27g

 
 
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Mónica Laradinner, lunch