This Miso Marinated Chicken is packed with umami flavor, featuring tender grilled chicken with a savory-sweet miso sauce and paired with herby rice, crisp carrot slaw, and creamy avocado. It’s a high-protein, build-your-own bowl moment that’s fresh, flavorful, and perfect for an easy weeknight dinner.
Give Me All the Bowls!
I’m a huge bowl girl. I’ve said this before but I really think it’s my generation’s version casserole (if you’ve made other APOP bowl recipes, you’re probably thinking I’m a broken record by saying that!!). A bunch of things tossed together covered in a tasty sauce…basically a casserole.
My Ninja Foodi Grilled Chicken Breast is a popular recipe and super versatile. This Miso Chicken is similar: toss it in a umami marinade before grilling and pair it with a garlicky scallion herb rice, pickled carrots, and avocado…mm! It’s so yummy. The best part is it’s high in protein thanks to the pairing of garlicky chicken and edamame. I really think you’ll love the flavor pairings of this bowl!
Recipe Ingredients
- Chicken – I used two breasts, butterflied / pounded thin. I recommend to cut them in half to have 4 small breasts.
- Marinade – A mix of coconut aminos (or soy sauce), light sweet miso paste, ginger cubes, oyster sauce, and sriracha.
- Herb Rice – Jasmine rice made fancy with scallions, cilantro, mint, garlic, and lime.
- Carrot Slaw – Carrot thinly sliced with coconut aminos, cilantro, mint and honey.
- Edamame – Extra protein added to the bowl. I like to buy these already shelled.
- Toppings – Kewpie Mayo, lime wedges and sesame seeds!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
BYOB (build your own bowl) gives you the ability to totally customize it your liking! Some options to try:
- Other veggies: Add cucumber, shredded slaw, or thinly sliced bell peppers to the carrot slaw. Consider topping with some green onions .
- Sauce for topping: I always love some kewpie mayo on top (creamy & brings it all together). A light drizzle of sesame oil or soy sauce would work well on top. Maybe some Sriracha if you like a little heat.
- Different Protein: I’ve got a Miso Salmon recipe, but you could also swap in a cubed tofu, cod or pork! Next time I make it, I want to try with mahi mahi!
How to Make This Recipe
1. Make the chicken marinade: pour all of the ingredients into a gallon ziploc bag, massage together until combined. Add the chicken breasts. Refrigerate for at least an hour (to overnight).
2. Make the herby rice: cook the rice according to box instructions. After it’s cooked, add to a mixing bowl and fold in: scallions, cilantro, mint, garlic cubes, lime juice and pinch of salt.
3. Prep the carrots: add everything to a large bowl and toss together. Set aside until ready to use!
4. Grill the chicken: heat a grill pan to medium heat and add avocado oil. When warm, remove the chicken breasts from the marinade and cook for 3-4 minutes, covering the chicken while it sears/cooks. Flip it and cook until the internal temperature of the meat reaches 165F. Remove from heat and cut into slices.
5. Build the bowls: divide herby rice, carrot slaw, cooked edamame, and grilled chicken between each. Garish with a lime wedge, sesame seeds and enjoy! Best served warm; all tossed together and with a drizzle of kewpie mayo on top (for a little creaminess / cut the acid!)
PRO TIPS
- Don’t skip butterflying the chicken: Thinner pieces cook more evenly and soak up more of that miso marinade, aka more flavor in every bite.
- Pat the chicken dry slightly before grilling: Let excess marinade drip off so it caramelizes instead of steaming in the pan.
- Get your pan HOT before adding the chicken: This helps you get that golden, slightly charred exterior that pairs so well with the savory miso. Keep a splatter guard nearby if using a grill pan!
Recipe FAQs
Store in an airtight container in the refrigerator for 2-3 days.
Yes! Bake at 400°F for about 18–22 minutes or until the internal temp reaches 165°F. You can broil for the last 2–3 minutes to get a little caramelization.
At least 1 hour is great, but if you have the time, marinating overnight will give you even deeper flavor.
Serving suggestions
This bowl is a meal on it’s own! But if you’re looking for a side dish, try this Korean Cauliflower or this Dumpling Salad.
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Miso Marinated Chicken
Equipment
- Grill pan
- Mixing bowls
- measuring cups / spoons
- knife & cutting board
- Sauce pot
Ingredients
Chicken Marinade
- 2 chicken breast, butterflied & pounded thin, recommend to cut in half = 4 small breasts
- ¼ cup coconut aminos
- ¼ cup light sweet miso paste
- 2 frozen ginger cubes
- 2 tbsp oyster sauce
- 1 tsp sriracha** optional
Herby Rice
- 1 bag jasmine Success Rice, dry, ~2 cups cooked rice
- ½ bunch scallions, diced
- 2 tbsp cilantro, diced
- 2 tbsp mint, diced
- 2 cubes garlic, frozen
- 1 lime, juiced
- Pinch of salt
Carrot Slaw
- 1 large carrot, sliced into thin coins (mandolined)
- 1 tbsp coconut aminos
- 2 tbsp cilantro, diced
- 2 tbsp mint, diced
- ½ tbsp honey
Other Ingredients
- 1 package shelled edamame
- 1 tbsp avocado oil, for cooking chicken
- Kewpie mayo, for topping
- lime wedge, optional for topping
- sesame seeds, optional for topping
Instructions
- Make the chicken marinade: pour all of the ingredients into a gallon ziploc bag, massage together until combined. Add the chicken breasts. Refrigerate for at least an hour (to overnight).
- When the chicken is ready to be grilled…Make the herby rice: cook the rice according to box instructions. After it’s cooked, add to a mixing bowl and fold in: scallions, cilantro, mint, garlic cubes, lime juice and pinch of salt.
- Prep the carrots: add everything to a large bowl and toss together. Set aside until ready to use!
- Grill the chicken: heat a grill pan to medium heat and add avocado oil. When warm, remove the chicken breasts from the marinade and cook for 3-4 minutes, covering the chicken while it sears/cooks. Flip it and cook until the internal temperature of the meat reaches 165F. Remove from heat and cut into slices.
- Build the bowls: divide herby rice, carrot slaw, cooked edamame, and grilled chicken between each. Garish with a lime wedge, sesame seeds and enjoy!
- Best served warm; all tossed together and with a drizzle of kewpie mayo on top (for a little creaminess / cut the acid!)
will be on repeat all summer! Love the umami flavor coming through in this.