{"id":759,"date":"2014-08-10T14:49:21","date_gmt":"2014-08-10T19:49:21","guid":{"rendered":"https:\/\/vivaciouschef.com\/?p=759"},"modified":"2014-08-10T14:54:35","modified_gmt":"2014-08-10T19:54:35","slug":"miso-chicken-marinade","status":"publish","type":"post","link":"https:\/\/vivaciouschef.com\/?p=759","title":{"rendered":"Miso Chicken Marinade"},"content":{"rendered":"

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. <\/p>\n

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. <\/p>\n

Miso Chicken Marinade<\/u>
\n1 Tbsp. White Miso paste \"\"<\/a>
\n1 Tbsp. rice wine vinegar
\n1 Tbsp. fish sauce
\n1 garlic clove, grated
\n1 tsp. ginger root, grated
\n1 tsp. sugar
\n1 Tbsp. vegetable oil<\/p>\n

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. <\/p>\n

Grill or pan saute until cooked through, and allow to rest at least 10 minutes before slicing.<\/p>\n

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