Miso Glazed Chicken Breast Recipe – Maple Ginger Perfection

Last Updated on 4 months by Neha Deshmukh

Miso Glazed Chicken Breast Recipe – Maple Ginger Perfection

Hey everyone! I’m so excited to share this miso glazed chicken breast recipe with you. It’s become a real weeknight favorite in my kitchen – quick enough for busy evenings, but bursting with so much flavor it feels special. I first stumbled upon miso glazes during a trip to Japan, and I’ve been experimenting ever since to create a version that’s just right. This one, with the touch of maple and ginger, is it.

Why You’ll Love This Recipe

This recipe is a total winner because it’s unbelievably easy, yet delivers restaurant-quality flavor. The miso marinade tenderizes the chicken beautifully, while the maple syrup and ginger add a lovely sweetness and warmth. It’s a fantastic way to elevate a simple chicken breast into something truly delicious. Plus, it comes together in under an hour – perfect!

Ingredients

Here’s what you’ll need to make this magic happen:

• 4 chicken breasts (boneless, skin-on) – about 600-700g
• 3 tbsp white miso (shiro miso)
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp maple syrup
• 1 tbsp vegetable oil
• 2 tsp sesame oil
• 1 tsp ginger (grated)

Ingredient Notes

Let’s talk ingredients! Getting these right will really make a difference.

White Miso (Shiro Miso): Understanding its Flavor Profile

White miso, or shiro miso, is a fermented soybean paste. It’s the mildest type of miso, with a slightly sweet and umami-rich flavor. It’s different from the darker red misos, which are saltier and more intense. You can usually find it in the Asian section of most supermarkets, or at an Asian grocery store.

Sake & Mirin: The Role of Japanese Rice Wine in Marinades

Sake and mirin are both Japanese rice wines, but they play different roles. Sake adds depth and complexity, while mirin provides sweetness and a beautiful glaze. Don’t worry if you don’t have them on hand – I’ll cover substitutions in the FAQs!

Maple Syrup: A Natural Sweetener with Depth

I love using maple syrup in this recipe because it adds a subtle caramel-like flavor that complements the miso and ginger perfectly. You can use honey as a substitute, but maple syrup really elevates the glaze.

Sesame Oil: Toasted vs. Untoasted – Which to Use?

Sesame oil adds a wonderful nutty aroma. I prefer using toasted sesame oil for this recipe, as it has a more pronounced flavor. Untoasted sesame oil is milder and works well too, just use a little extra!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk together the miso, sake, mirin, maple syrup, vegetable oil, sesame oil, and grated ginger. This is your gorgeous marinade!
2. Now, coat those chicken breasts thoroughly with the marinade, making sure every nook and cranny is covered.
3. Pop the marinated chicken into a container or zip-lock bag and refrigerate for at least 1 hour, but up to 8 hours. The longer it marinates, the more flavorful it will be!
4. Preheat your oven to 375°F (190°C).
5. Place the marinated chicken in an oven-safe pan. Roast for 25-30 minutes, or until the internal temperature reaches 160°F (71°C).
6. While the chicken is resting, it’s sauce time! Deglaze the pan with the reserved marinade over medium heat, scraping up all those lovely browned bits (that’s called fond – it’s flavor gold!).
7. Let the sauce simmer until it thickens and bubbles. If it gets too thick, add a splash of chicken stock.
8. Finally, slice the chicken and drizzle generously with the sauce. Garnish with sesame seeds and chopped chives. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when roasting the chicken. This will steam the chicken instead of roasting it, and you won’t get that beautiful golden-brown color.
• Use a meat thermometer to ensure the chicken is cooked through. Safety first!
• For extra flavor, let the chicken rest for 5-10 minutes before slicing.

Variations

Want to switch things up? Here are a few ideas:

Spice Level: Adding a Touch of Heat

My friend Sarah loves a little kick, so I sometimes add a pinch of red pepper flakes to the marinade. It adds a lovely warmth!

Vegan Adaptation: Using Tofu or Tempeh

For a vegan version, swap the chicken for firm or extra-firm tofu or tempeh. Press the tofu to remove excess water, then marinate and bake as directed.

Gluten-Free: Ensuring Gluten-Free Sake & Miso

If you’re gluten-free, be sure to check that your sake and miso are certified gluten-free. Some brands contain wheat.

Festival Adaptation: A New Year’s Celebration Dish?

Miso-glazed dishes are often enjoyed during Japanese New Year celebrations! This would be a lovely addition to your festive spread.

Serving Suggestions

This miso glazed chicken is incredibly versatile. It’s fantastic served with:

• Steamed rice
• Roasted vegetables (broccoli, carrots, or asparagus are great choices)
• A simple salad
• Soba noodles

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

Let’s answer some common questions!

What is the best type of chicken to use for this recipe?

Boneless, skin-on chicken breasts work best. The skin helps keep the chicken moist during roasting.

Can I marinate the chicken for longer than 8 hours?

Yes, you can, but I wouldn’t recommend marinating it for more than 24 hours, as the miso can start to break down the chicken.

What can I substitute for sake or mirin?

If you don’t have sake, you can use dry sherry or white wine. For mirin, you can use a mixture of dry sherry and a teaspoon of sugar.

How do I know when the chicken is cooked through?

The internal temperature should reach 160°F (71°C). Use a meat thermometer to check.

Can I make the sauce ahead of time?

Yes, you can! Make the sauce, let it cool, and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Enjoy this recipe, and let me know what you think! I can’t wait to hear how it turns out for you.