Place the chicken breasts between 2 pieces of wax paper or parchment paper. Using a meat mallet, pound the chicken breasts to an even 1/2-inch thickness.
Put the chicken breasts in a large zipped plastic bag and add the sauce. Rub the marinade into the meat until evenly coated. Seal the bag and marinate at least 2-3 hours in the refrigerator.
Heat an outdoor grill to high. Spray the grates with cooking spray or soak a paper towel in olive oil and rub over grates several times until coated.
Place the chicken breasts on the hot grate, and grill the breasts until cooked, about 4 minutes per side. To test for doneness, poke breasts with your finger. It should feel firm to the touch.
Transfer the chicken to plates and serve with steamed rice or Mango Kale Salad.
Miso: I used Organic Miso White Type.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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