I’ve been searching for an easy chicken marinade that will give me enough flavor that I can eat it alone, or with a simple side, like grilled vegetables. The missing link was white (or light) miso paste.
Miso is a Japanese fermented soybean paste, that provides that often sought after fifth flavor – umami. It’s the meaty satisfaction you get from a perfectly seasoned steak or mushroom. It gives a chicken breast exactly what it needs to stand on its own. I like the Miso Master brand from Outpost in Milwaukee because it’s organic and has all of the good-for-you enzymes and probiotics of fermented food. Despite it’s nearly $10 price tag, it lasts for a very long time in the fridge, and a little goes a long way. It’s well worth it.
Miso Chicken Marinade
1 Tbsp. White Miso paste 
1 Tbsp. rice wine vinegar
1 Tbsp. fish sauce
1 garlic clove, grated
1 tsp. ginger root, grated
1 tsp. sugar
1 Tbsp. vegetable oil
Combine all ingredients in a plastic bag, add the chicken breasts, and place in the fridge to marinate 2-3 hours. If necessary, this could marinade for just 30 minutes because of the vinegar, but wouldn’t have as intense a flavor.
Grill or pan saute until cooked through, and allow to rest at least 10 minutes before slicing.
