Easy Baked Miso Maple Chicken

I love testing out new recipes. It’s like artistry in the kitchen – you mix some flavors, liquids that may go together, experiment. In the end, it has to taste good and be easy enough to repeat. Repeat I did for my family who loved the flavors and tenderness of the chicken. While miso is typically used in Asian food, it does not leave a category imprint but rather brings the umami that makes the food so delicious. The simplicity of this recipe is matched by the complexity of its flavors.

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Prep Time: 5 min (mixing the marinade)
Marinate Time: 3 hrs (minimum, up to overnight)
Cook Time: 30 min
Total Time: ~3 hrs 35 min
Servings: 3

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Ingredients (serves 3)

3 boneless chicken breasts (thicker rather than thinner)
2 tbsp white miso paste
3 garlic cloves, grated
1 tbsp maple syrup (date syrup works too)
½ cup quality olive oil
Salt and pepper

Directions

Make your marinade. First, stir together white miso, minced or freshly grated garlic, maple syrup and olive oil.

Marinate the chicken. Once the miso maple mixture comes together, let the chicken breasts marinade in it for at least 3 hours. I like to make the marinade in the morning and leave the chicken in it in the fridge until I am ready to make it for dinner.
Start cooking. When you are ready for dinner, preheat the oven to 400 F. Meanwhile, spray the baking tray, use parchment paper or use a non-stick pan.

Bake. Next, remove the chicken breasts from the marinade and place on the baking tray. Bake for 30 minutes or until a thermometer registers 165 F. Remember to let the chicken rest for 5-10 minutes, so it comes out nice and juicy.

Enjoy. Finally, plate up! I find that polenta is a great side with the miso maple chicken. You can also serve it with rice or egg noodles. A fresh salad or something briny like sauerkraut is another great pairing. Let me know your thoughts in the comments below!