Grilled Miso Chicken


  • 2 tablespoons light soy sauce
  • 1/2 cup mirin or sake
  • 2 tablespoons light miso
  • 2 tablespoons tahini
  • 2 green onions, finely chopped
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons fresh ginger, peeled, minced
  • 2 teaspoons garlic, minced
  • 8 halves boneless chicken breasts
  • 1/4 cup cilantro, chopped
  • 2 teaspoons toasted sesame seeds


  • Marinade: Combine soy sauce, mirin, miso, tahini, green onion, cilantro, ginger, and garlic in mixing bowl. You will have about 1 cup of marinade. Coat chicken with mixture and marinate for 1 hour or overnight.
  • Preheat outdoor grill. Remove chicken from marinade and place marinade in small saucepan. Bring to a boil, reduce heat and allow to simmer.
  • Blot excess marinade from chicken. Grill chicken, basting with cooked marinade. Cook about 3-4 minutes per side, depending on thickness.
  • Garnish with cilantro and sesame seeds.


  • SOURCE: Adapted from Cheryl Foberg, R.D.