Miso-Marinated Chicken Breast

Grilled chicken breast is marinated in salty, earthy, and funky miso for a delicious probiotic punch.



  • ¼ cup white miso paste

    ¼ cup low-sodium chicken broth

    2 tbsp chile garlic paste (sambal oelek)

    1 tbsp rice vinegar

    1 tbsp coconut sugar

    1 tsp sesame oil

    2 cloves garlic, minced

    2 tsp peeled and minced ginger

    4 6-oz boneless, skinless chicken breasts

    Thai red chiles, seeded and finely chopped, for garnish, optional


1. In a large bowl, whisk together miso, broth, chile paste, vinegar, sugar, oil, garlic and ginger. Reserve ¼ cup of mixture in a jar and place in fridge. Place remaining marinade in a zip-top bag and add chicken. Seal bag tightly, pressing out as much air as possible and place in fridge for at least 3 hours or overnight.

2. Preheat a grill pan to medium- high. Add chicken to pan, discarding marinade. Grill chicken, flipping once, until no longer pink inside and temperature in center reaches 165°F, 5 to 7 minutes per side. Transfer chicken to a serving platter and brush with reserved marinade. Sprinkle with chiles (if using).

Nutrition Information

  • Serving Size 1 breast with sauce
  • Calories 218
  • Carbohydrate Content 6 g
  • Cholesterol Content 94 mg
  • Fat Content 5 g
  • Fiber Content 0 g
  • Protein Content 35 g
  • Saturated Fat Content 1 g
  • Sodium Content 402 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 2 g
  • Polyunsaturated Fat Content 1 g