Miso-marinated chicken
Serves: 6
Total time: 
Recipe photograph by Martin Poole
Miso-marinated chicken
Serves: 6
Total time: 
See more recipes
Nutritional information (per serving)
Calories
219Kcal
Fat
5gr
Saturates
1gr
Carbs
4gr
Sugars
3gr
Fibre
1gr
Protein
39gr
Salt
1.4gr
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
Ingredients
- 2 tbsp miso paste
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp vegetable oil
- a small pinch of crushed dried chilli flakes
- 1 tbsp grated root ginger
- 1 garlic clove, crushed
- 6 skinless chicken breast fillets
- 2 carrots, peeled
- 4 spring onions
- 12 soft lettuce leaves, to serve
Step by step
Get ahead
Marinate the chicken overnight in the fridge.
- Mix the miso paste with the soy sauce, ½ teaspoon sesame oil, vegetable oil, chilli flakes, ginger and garlic in a large shallow dish. Turn the chicken breasts in the marinade to coat. Cover and marinate for at least 30 minutes in the fridge.
- Preheat the barbecue or grill. Cook the chicken for 20-25 minutes, brushing with any leftover marinade at the start and turning a couple of times to cook through evenly.
- Meanwhile, shave the carrots into ribbons and slice the spring onions. Toss with ½ teaspoon sesame oil and a pinch of salt. Slice the chicken and serve on soft lettuce leaves with the carrot and spring onions.
