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1
The day before you plan to serve, in a large bowl, combine the miso and 1/3 cup cold water and whisk until thoroughly combined, smooth, and thick.
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2
Using a small, sharp knife, peel the ginger.
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3
Grate the ginger on the large holes of a box grater.
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4
Wrap the grated ginger in a paper towel and squeeze the ginger juice, about 2 tablespoons, through the paper towel into the bowl with the miso.
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5
Stir to incorporate.
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6
(If using garlic variation, push 4 large cloves through a garlic press and add to the miso-water mixture.
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7
).
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8
Cut the chicken breasts in half across the width of each breast.
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9
Add the chicken to the miso mixture and turn the pieces to coat thoroughly.
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10
Sprinkle the chicken liberally with salt.
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11
For a more gingery flavor, you can finely chop the remaining ginger pulp, add it to the chicken, and mix again.
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12
Cover and refrigerate for 18 to 24 hours.
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13
Preheat the oven to 500F.
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14
Remove the chicken from the bowl, making sure some marinade remains on the chicken, and transfer to a rimmed baking sheet, skin side up.
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15
Bake for 10 minutes, then put under the broiler, about 6 from the heat, for 1 to 2 minutes, or until the skin is dark golden brown and the chicken is just firm to the touch.
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16
(Be careful not to overcook.)
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17
Remove the skin and serve immediately.
