Easy Japanese-Inspired Grilled Miso Chicken

Ingredients

• tablespoon smiso paste
• tablespoon smirin (Japanese sweet wine)
• tablespoon srice wine
• tablespoon ssoy sauce
• tablespoon shoney
• clove sgarlic, minced
• teaspoon sminced fresh ginger
• pound boneless, skinless chicken thighs
• teaspoon sesame seeds

Instructions

1. Mix miso, mirin, rice wine, soy sauce, and honey together in a bowl until miso is completely dissolved. Stir in garlic and ginger.
2. Pour marinade into a resealable plastic bag. Add chicken, squeeze out excess air, and seal the bag. Turn the bag or mix chicken to ensure even distribution of marinade. Refrigerate and allow to marinade 8 hours or overnight, mixing or turning the bag occasionally.
3. Preheat an outdoor grill for medium high heat and lightly oil the grate.
4. Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. Remove from the grill and chop into wide strips, approximately 4 to 5 slices per piece. Sprinkle with sesame seeds and serve.

Tips

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary. Boneless chicken breasts may also be used instead of thighs. Chicken may also be baked in a 450 degrees F (230 degrees C) oven for about 20 to 25 minutes.