Miso-Glazed Chicken Breasts
WHY THIS RECIPE WORKS
This recipe combines a simple yet deeply flavorful miso glaze with chicken breasts for an easy, satisfying weeknight protein. The glaze can be made ahead and kept on hand, perfect for last-minute meals. To make it, we reduced a mixture of soy sauce, sugar, white miso, and unseasoned rice vinegar to the texture of maple syrup and then let it cool. Marinating the chicken in some of the glaze was necessary to deeply season it throughout; just 30 minutes was sufficient time for the chicken to soak up the savory flavors. We broiled the chicken for a deep, caramelized finish, brushing it with some reserved glaze both midway through and after broiling for an extra-shiny finish.
INGREDIENTS
FOR THE CHICKEN:
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- ½ teaspoon table salt
FOR THE MISO GLAZE:
- ½ cup soy sauce
- ½ cup sugar
- ¼ cup white miso
- 3 tablespoons unseasoned rice vinegar
KEY EQUIPMENT
Before You Begin
Because the amount of heat generated by a broiler varies from oven to oven, we recommend keeping a close eye on the chicken as it cooks. Garnish with toasted sesame seeds, chili crisp, and/or scallions, if desired.
INSTRUCTIONS
- FOR THE MISO GLAZE: Whisk all ingredients together in small saucepan and bring to boil over high heat. Reduce heat to medium-high and cook, whisking often, until glaze has consistency of maple syrup and is reduced to about 1 cup, about 5 minutes. Transfer glaze to bowl and let cool to room temperature, about 30 minutes. (Glaze can be refrigerated for up to 1 week.)
- FOR THE CHICKEN: Place chicken breasts between sheets of plastic wrap and gently pound to even ½-inch thickness. Pat chicken dry with paper towels and sprinkle all over with salt.
- Transfer chicken and ½ cup glaze to 1-gallon zipper-lock bag. Press out air, seal bag, and turn to coat chicken with glaze. Refrigerate for 30 minutes.
- Adjust oven rack about 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Lightly spray rack and foil with vegetable oil spray. Remove chicken from bag (do not pat dry) and transfer to prepared rack; discard bag and excess glaze within (but not separately reserved glaze).
- Broil until glaze is set and chicken is opaque, 4 to 5 minutes. Brush chicken evenly with 2 tablespoons glaze and continue to broil until chicken is well browned and registers 160 degrees, 4 to 6 minutes longer. Let chicken rest on rack for 5 minutes.
- Transfer chicken to serving platter and brush with 2 tablespoons glaze. Serve with remaining glaze.