Grilled Miso Chicken With Roasted Corn And Edamame Salad Recipe

Name: Grilled Miso Chicken With Roasted Corn And Edamame Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons miso paste; 1 ginger thumb, grated; 2 teaspoons red pepper flakes; 2 cloves garlic grated or mashed; 2 tablespoons dark sesame oil; 1 pound chicken; 1 1/4 cups corn kernels; 2 teaspoons olive oil; salt; pepper; 1/2 cup edamame shelled; 1/4 cup red onion chopped; 1/4 cup red bell pepper small-diced; 1 tablespoon chopped fresh cilantro finely; 1 tablespoon light mayonnaise; 1 tablespoon lemon juice; 1 1/2 teaspoons ginger finely chopped or grated; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper

Servings: persons

2 tablespoons miso paste
1 ginger thumb, grated
2 teaspoons red pepper flakes
2 cloves garlic grated or mashed
2 tablespoons dark sesame oil
1 pound chicken
1 1/4 cups corn kernels
2 teaspoons olive oil
salt
pepper
1/2 cup edamame shelled
1/4 cup red onion chopped
1/4 cup red bell pepper small-diced
1 tablespoon chopped fresh cilantro finely
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons ginger finely chopped or grated
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

1
Add all of the marinade ingredients except the chicken into a medium sized bowl.
2
Whisk well to combine.
3
Add chicken and mix to coat all surfaces. It's okay to use your hands here. Cover with plastic wrap and let marinade for a couple of hours to overnight.
4
Preheat oven to 450 degrees. If using frozen corn defrost kernels. Add to medium sized mixing bowl.
5
Sprinkle with 2 tsp olive oil, salt and pepper to taste. Mix well to make sure kernels are evenly coated.
6
Spread in a single layer on a foil lined baking sheet.
7
Roast for 2-3 minutes and give the kernels a toss.
8
Roast an additional 2-3 minutes until kernels are nice and golden brown.
9
Add all ingredients into a medium sized mixing bowl.
10
Mix well and let rest in the refrigerator.
11
Remove chicken from the refrigerator. Heat 2 tsp olive oil in a non-stick grill pan over medium high heat. Grill chicken for 4-5 minutes per side. You can tell the chicken is ready to flip when you have nice char marks. Flip and grill for an additional 2-3 minutes until chicken reaches an internal temperature of 165 degrees.
12
Remove to a plate and serve with a generous portion of your corn salad.
13
Great flavors in this meal and the chicken was complimented by the salad. Easy and quick to make I highly recommend this meal any day of the week.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons miso paste, 1 ginger thumb, grated, 2 teaspoons red pepper flakes, 2 cloves garlic grated or mashed, and more.

Yes, Grilled Miso Chicken With Roasted Corn And Edamame Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Miso Chicken With Roasted Corn And Edamame Salad

How did you like this recipe?

Frequently Asked Questions