Grilled Miso Chicken; the world

I haven’t been to my favorite Asian supermarket in over a year. It’s 90 minutes away so we only go if we have other reasons to be in the city and I need to replenish stocks.

I got a bit carried away the last time so I’ve been exercising restraint. But now we are low on everything – well, except sweet soy sauce. For some reason I still have an unopened litre bottle.

We are completely out of the stuff we need for summer cooking: oyster sauce, hoisin sauce, teriyaki sauce…. you get the idea.

I had some miso in the fridge and it was time to use it – so I can buy more.

Those use-by dates are really meant to identify decades right? Not years?

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Grilled Miso Chicken

Miso Chicken

We eat a lot of chicken in the summer, always cooked on the barbecue grill. Boneless breasts are a once or twice per week staple. A list of ingredients and simple recipes for homemade marinades is also a staple.

  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Chicken
  • Method: Grilling

Ingredients

Scale
  • 2 chicken breasts, boneless, skinless
  • 2 tbs miso
  • 2 tbs sherry vinegar
  • 2 tbs ketchup
  • 2 tbs olive oil

Instructions

  • In small bowl whisk together miso, vinegar, ketchup, and oil.
  • Spoon marinade over chicken and let marinate for 10 – 20 minutes or up to 2 hours.
  • Cook on barbecue grill for 8 – 12 minutes per side or until done (test – take a peak)
  • Remove and let rest for a few minutes.
  • Slice and serve

Notes

Be careful not to overcook chicken breasts. They stay moist and tender if cooked to just a bit below ‘done’ (165F, 74C). They’ll finish cooking as they rest. If they are taken off at 160F (70C) and allowed to rest for a few minutes they will be safe to eat and delicious.

Keywords: grilled chicken breast, summer grilling, miso chicken

Grilled Miso Chicken

For the last three months, the world was coming to grips with the pandemic and all that we needed to do to mitigate it and keep ourselves and everyone else as safe as possible. Lives were lost, jobs were lost, people were afraid and we all wondered if and how we could resume our lives.

I was happy to post pantry / lock-down recipes and talk about how we were coping in our little corner of the French countryside.

As I was typing this recipe today, with protests and riots all over the US and expanding to other countries in solidarity, it seemed trivial.

I felt like I should be taking a stand, doing something profound, making a difference…. I wanted to sort out the situation and fix the world. Sadly, there’s not a lot I can do in partial lock-down in a remote corner of the French countryside.

I’ve participated in protests in the US in the past…. There a lot scarier now.

And I no longer have that invincible feeling of immortality of youth.

So I’ll watch from a distance. If / when I see a way to contribute I will.

For now I’ll leave you with some pretty pink peonies:

Comments 7

  1. I can make this! I have all this stuff in my pantry, but I have chicken breast tenderloins rather than the whole breast. Wonder how it would do as a sheet pan protein.

    I have no comment about what’s going on here. I can’t. If I start, I won’t stop.

    • It does seem as if they are organizing into a goal…. a little. The protests we had here all last year (nothing to really compare) never seemed to have anything they wanted to achieve.

  2. It’s 2 am and I’m sitting up watching the news. That pretty much says it all. Thank you for your peonies,

    • For the last 2 months I watch and read – first the virus now this and the virus. Then it will be the election, this and the virus. Sigh…

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