Crusty juicy Miso Honey Chicken, a simple healthy recipe for quick mid-week meals.
Summer is just around the corner and I cannot wait for grill season!
We grill all year long. Yet in the summer, grilling is our primary source of cooking. In fact, 4-6 nights a week our dinner comes off the grill.
I stash chicken, fish, and pork chops in the freezer through the warm months to thaw and throw on the grill at a moments notice.
There are so many ways to season protein, I never get tired of grilling.
Today’s Miso Honey Chicken is a recent discovery I made while cleaning out the fridge. I had a tub of aromatic white miso paste in the back of the refrigerator with just a little left in the bottom.
I thought I’d try using it in a glaze for grilled chicken to free up room in the refrigerator.
White miso paste has such a lovely floral fragrance and salty note, I knew it would pair nicely with honey.
After whisking together a quick glaze of honey, miso paste, sesame oil, and crushed red pepper, I brushed it over chicken breasts and threw them on the grill.
The honey and miso created a fabulous crusty exterior with a salty-sweet caramelized flavor, that sealed in the juices of the chicken. Grilled perfect in my mind!
My impromptu Miso Honey Chicken was so good, I knew I had to share it with you right away so you can enjoy it all summer long.
Try serving Miso Honey Chicken with…
Miso Honey Chicken
Prep Time:5 minutes
Cook Time:10 minutes
Miso Honey Chicken, a grilled chicken recipe with vibrant savory-sweet flavor and a crusty exterior.
- 3-4 pounds boneless skinless chicken breast or thighs
- 1/2 cup honey
- 1/2 cup white miso paste
- 3 tablespoons sesame oil
- 1/2 teaspoon crushed red pepper
- Preheat the grill to medium heat. In a small bowl, whisk the honey, miso paste, sesame oil, and crushed red pepper together. Taste and salt if needed. *Some miso pastes are extremely salty. With mine, I added about 1 teaspoon of salt.
- Place the chicken pieces on the hot grill. Brush the miso paste over the tops of the chicken pieces. Grill for 5 minutes, then flip and brush the remaining paste over the grilled chicken. Grill another 5 minutes until the chicken is cooked through. Serve warm.
Yield: 6-8, Serving Size: 1 piece
- Amount Per Serving:
- Calories: 463 Calories
- Total Fat: 18.9g
- Saturated Fat: 4.2g
- Cholesterol: 151mg
- Sodium: 657mg
- Carbohydrates: 23.5g
- Fiber: 0.1g
- Sugar: 20.4g
- Protein: 52.3g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!