Grilled Miso Chicken With Roasted Corn And Edamame

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Grilled Miso Chicken With Roasted Corn And Edamame Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions