Ingredients
1 kg boneless, chicken breast
GINGER MISO SAUCE:--
4 cloves garlic
2 tsp ginger, grated
4 tbsp miso
2 tbsp rice bran oil
2 tbsp sesame oil (roasted)
2 tbsp soy sauce
2 tsp chilli paste (Sambal Oelek)
½ tsp SIDS CRAZY SALT
Directions
Mix SIDS CRAZY SALT, Sambal Oelek and all ingredients for ginger miso sauce together in a small bowl.
Place the chicken breasts between 2 pieces of wax paper or baking paper. Using a meat mallet, pound the chicken breasts to an even 1 cm 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 for 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 oil and rub over grates several times until coated.
Place the chicken breasts on the hot grate, and grill 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.
To Store:
You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days or in the freezer for a month.
