Miso Chicken Breasts

Cooking time: 25 minutes

Servings: 6


  • 2 lbs. skinless, boneless chicken breasts
  • 1 tablespoon sesame oil
  • 1/3 cup unseasoned rice vinegar
  • 4 tablespoons CinSoy Miso
  • 2 tablespoons honey
  • 1 tablespoon garlic, grated
  • 1 tablespoon CinSoy Soy Sauce
  • 1 tablespoon ginger, grated
  • Cooking Spray or vegetable oil
  • Scallion for garnish


  1. In a bowl, whisk together 2 tablespoons of honey, a tablespoon of grated ginger, 4 tablespoons miso paste, 1 tablespoon grated garlic, 1/3 cup rice vinegar, 1 tablespoon sesame oil and 1 tablespoon soy sauce.
  2. Add half the marinade to the chicken toss well and refrigerate for half an hour, covered.
  3. Coat the baking dish with cooking spray. Remove chicken from the marinade and transfer to a prepared baking dish.
  4. Bake in a preheated oven at 400 F for about 15 minutes. Then baste with pan juices and again bake for 10 minutes. 
  5. Turn the broiler on and broil chicken until golden, for 3 to 5 minutes.
  6. In the meantime, add the remaining marinade to a pan bring to a light boil. Then turn the heat down and simmer for 2 to 3 minutes. Drizzle chicken with the sauce and garnish with chopped scallions. 

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