Lemon Miso-Marinated Chicken Breasts
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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.
ingredients
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serves: 4
4 boneless, skinless chicken breast halves (about 6 ounces each)
PASTE:
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
preparation
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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comments
Mommy_loves_to_cook
May 15, 2012