Lemon Miso-Marinated Chicken Breasts


by: Cali Chef

When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. Check the thigh meat by inserting the probe of a thermometer in the thickest part [but not touching the bone]. The juices should run clear and the meat should no longer be pink at the bone.


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serves: 4

4 boneless, skinless chicken breast halves (about 6 ounces each)


2 tablespoons red miso

2 tablespoons fresh lemon juice

1 tablespoon dark sesame oil

1 tablespoon canola oil

1/2 teaspoon Tabasco® sauce

1/2 teaspoon granulated garlic

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Lemon Miso-Marinated Chicken Breasts

Servings Per Recipe: 4

Amount per Serving

Calories: 276

  • Total Fat: 11.9 g
  •     Saturated Fat: 1.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 108.9 mg
  • Sodium: 524.3 mg
  • Total Carbs: 3.2 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 0.7 g
  • Protein: 37.2 g

how is this calculated?

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1.  To make the paste: In a small bowl, whisk the paste ingredients.

2.  Spread the paste evenly over both sides of the chicken. Cover and refrigerate for 1 to 2. hours.

3.  Grill the chicken over Direct Medium heat until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. Serve warm.

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