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A close-up shot capturing the juicy and perfectly glazed piece of grilled chicken on top of white rice

Honey Miso Chicken

Claire | Sprinkle and Sprouts
For a quick, flavorful dinner, this Honey Miso Chicken cooked in a skillet is an absolute must-try! The chicken breasts are marinated in a delicious mix of sweet honey and savory miso and are seared to golden perfection. The miso and honey work together beautifully, balancing each other out, while the skillet ensures the chicken stays juicy on the inside and gets a gorgeous caramelized crust on the outside. Served with sticky rice, it's a quick, easy meal that's bursting with flavor!
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Prep Time 10 minutes
Cook Time 8 minutes
Marinade Time 12 hours
Total Time 12 hours 18 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 293 kcal

Ingredients
 
 

  • 2 chicken breasts
  • 2 tablespoon sesame oil
  • ½ cup honey
  • ½ cup miso (see note 1)
  • 2 tablespoon rice wine vinegar (see note 2)
  • 1 clove garlic minced
  • 2 tablespoon olive oil
  • 1 teaspoon sesame seeds
  • 1 tablespoon green onions sliced

Instructions
 

Cut the chicken into cutlets/fillets.

  • Pat each chicken breast with kitchen paper to help dry it and stop it from sliding about the board.
    2 chicken breasts



  • Place the chicken breast flat on a chopping board, smooth side upwards.
  • Use a large sharp knife to cut sideways through the breast.
  • Keep the knife flat and parallel to the chopping board as you cut through the breast.
  • Carefully cut through until you have two plump cutlets. Repeat with the second chicken breast.
  • Cover the cutlets with parchment paper to avoid tearing the meat, and use a smooth meat mallet (or the base of a heavy pan) to bash the plumper end down until the meat is even thickness.

Marinade the chicken

  • First, measure the sesame oil; as you do this, pour it from the tablespoon into your ½ cup, swirl it to coat it in oil, and then pour it into a large bowl. This will ensure that the honey pours out easily.
    2 tablespoon sesame oil



  • Add the honey, miso, rice wine vinegar, and minced garlic to the bowl. Stir well to combine.
    ½ cup honey
    ½ cup miso
    2 tablespoon rice wine vinegar
    1 clove garlic



  • Remove 3 tablespoons of the mixture and set to one side for later.
  • Add the chicken cutlets and stir them well until the chicken is coated.
  • Cover the bowl and refrigerate for 12 hours and up to 24 hours.

Cook the chicken

  • Use a paper towel to wipe the marinade from the chicken.
  • Place a large heavy-based skillet/frying pan on medium heat and add the oil.
    2 tablespoon olive oil



  • Cook the chicken for 3 minutes on each side.
  • Use a basting brush to coat the chicken in the reserved marinade lightly.
  • Let the chicken rest for 2-3 minutes, then serve it garnished with sesame seeds and sliced green onion.
    1 teaspoon sesame seeds
    1 tablespoon green onions



Notes

  1. You want white or yellow miso for this recipe. If you only have red miso, then reduce the quantity to 2 tablespoons. Don't use Saikyo Miso, as it is far sweeter.
  2. You can replace it with apple cider vinegar, white wine vinegar, or lime juice.
Tried this recipe?Let us know how it was!

Nutrition

Calories: 293kcal | Carbohydrates: 19g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 534mg | Potassium: 460mg | Fiber: 1g | Sugar: 16g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

Nutrition is per serving

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