Miso Baked Chicken
Japanese-inspired Miso Chicken combines the deep umami of miso paste with tender chicken, creating a harmonious balance of sweet, salty, and savory flavors. It's a fusion dish that marries Japanese tradition with Western cooking techniques, resulting in a succulent and irresistible meal with a comforting, umami-rich taste.
Ingredients
- 1½ lbs boneless, skinless chicken breast
- 3 tbsp miso paste
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 3 cloves garlic minced
- ½ tsp ground ginger
- 1 tsp sesame oil
Instructions
- In a bowl, combine the miso paste, soy sauce, rice vinegar, brown sugar, minced garlic and ground ginger. Mix well until you have a smooth and even marinade.
- Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the miso marinade over the chicken, making sure to coat each piece thoroughly. If using a plastic bag, seal it and massage the marinade into the chicken. Allow the chicken to marinate for at least 30 minutes, or preferably, overnight in the refrigerator. The longer it marinates, the more flavorful it will become
- Preheat your oven to 375°F (190°C).
- Heat sesame oil in an oven-safe skillet or pan over medium-high heat. Once the oil is hot, add the chicken breasts to the pan and sear them for about 2-3 minutes on each side until they get a nice golden brown color.
- Pour the reserved marinade over the chicken in the pan. Carefully transfer the pan to the preheated oven.
- Bake the chicken in the oven for about 15-20 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Cooking times may vary depending on the thickness of the chicken breasts.
- Once the chicken is done, remove it from the oven, and let it rest for a couple of minutes. Sprinkle the miso chicken with toasted sesame seeds and sliced green onions for garnish.
- Serve the miso chicken over a bed of cooked white rice or with steamed vegetables. You can drizzle any remaining pan juices over the chicken for extra flavor.
