4 Serves
480 Mins
In a rectangular baking dish, whisk together the soy sauce, sake, mirin, miso paste, chopped green onions, minced ginger root, and minced garlic to create the marinade.
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Vitamin E
0 mg / 15 mgVitamin K
128 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
76 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
189 mg / 1,250 mgPotassium
357 mg / 4,700 mgSodium
1421 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Add the chicken breasts to the baking dish, turning them to ensure they are thoroughly coated in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight, turning occasionally.
Preheat your grill to medium-high heat. Remove the chicken from the marinade, shaking off any excess liquid, and pat the surface dry with paper towels.
Place the chicken skin-side down on the hot grill. Cook for 4 to 5 minutes, then flip and grill the other side for an additional 4 to 5 minutes, or until the chicken is golden brown and cooked through.
Transfer the grilled chicken to a serving platter and garnish with sesame seeds before serving.
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Tanzanian
Indian