It’s no secret that I love miso. It’s so cool! It’s fermented (good for your micro biome!), it lasts almost forever and you can buy it in all grocery and health food stores. Think of it like soy sauce’s sophisticated city cousin; it’s delicious in salad dressing, in soup or in this marinade.
Here’s the full how-to:
Miso Marinade for Chicken
2 tablespoons miso paste
2 tablespoons dry white vermouth (or white wine)
1 tablespoon honey
1 teaspoon (or more) freshly-grated ginger
2 boneless, skinless chicken breasts
Preheat the oven to 425F. Line a small baking sheet with tin foil.
Combine miso, vermouth, honey and ginger in a pie plate (or similar dish). Add the chicken and turn it over to coat. Let marinate at room temperature for 20 min or in the fridge up to 24 hours.
Transfer the chicken to the prepared baking sheet and scrape any remaining marinade on top. Bake 20 to 30 min or until the chicken is springy when pressed. Let stand 5 min before serving.
TIP: Use this marinade on chicken or turkey or salmon or pork or tofu -- it's so delicious you'll start dreaming up new ways to use it too!
Click below for a printable version of this recipe.