Ingredients
2 Tablespoons Greek Yogurt
2 teaspoons Miso Paste
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| Miso Grilled Chicken |
2 teaspoons Olive Oil
2 teaspoons Honey
1 Lime, Juiced (1 Lime Should Yield 2-3 Tablespoons)
2 Tablespoons Green Onions, Sliced
3 dashes Soy Sauce
1 dash Sriracha, Or To Taste
¼ teaspoons Ground Black Pepper
1 pinch Salt
4 Boneless, Skinless Chicken Breasts
Preparation
1. Whisk together all of the ingredients except the chicken in a glass measuring cup.
2. Place the chicken in a large zip-lock bag and add the marinade. Seal the bag. Toss everything around in the bag to coat all the chicken pieces.
3. Put bag into the refrigerator. Marinate for at least 30 minutes and up to two hours.
4. Preheat your grill to medium-high heat. Remove the chicken from the marinade and put it on the hot grill. Grill the chicken over medium high heat for 5-7 minutes per side, until cooked through. Cooking times might vary based on your grill. Alternatively, cook chicken in a cast iron skillet over medium heat until cooked through.
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