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Miso Chicken

Miso Chicken
Miso Chicken is a gluten free and dairy free main course. This recipe makes 4 servings with 326 calories, 38g of protein, and 12g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up chile paste, rice vinegar, garlic, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 22 minutes. Users who liked this recipe also liked Cooking School: Miso Ramen with Miso Glazed Chicken, Enoki and Shimeji Mushrooms, Miso Black Sesame Caramel Popcorn Balls + 15 Sweet Ways To Use Miso, and Gluten Free Miso Glazed Pork Chops with Miso Flavored Quinoa.

Instructions

1
Combine first 6 ingredients, stirring well with a whisk. Stir in 1 tablespoon oil.
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2
Place chicken in a zip-top plastic bag.
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3
Add vinegar mixture; seal. Marinate in refrigerator for 1 hour, turning once.
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4
Preheat oven to 40
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5
Remove chicken from bag; reserve marinade.
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6
Place marinade in a small, heavy saucepan over medium heat; bring to a boil. Boil 2 minutes or until syrupy, stirring frequently.
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7
Remove from heat; divide mixture in half.
8
Heat a large ovenproof skillet over medium-high heat.
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9
Add remaining 1 tablespoon oil; swirl.
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10
Add chicken; saut 4 minutes. Turn chicken over; brush chicken with half of marinade mixture.
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11
Place pan in oven; bake at 400 for 6 minutes or until done.
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12
Remove chicken from oven; brush with remaining half of marinade mixture, turning to coat.
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13
Sprinkle with cilantro, if desired.
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DifficultyExpert
Ready In1 h, 22 m.
Servings4
Health Score15
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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