{"id":390,"date":"2025-12-17T20:30:30","date_gmt":"2025-12-17T20:30:30","guid":{"rendered":"http:\/\/jessical12.sg-host.com\/miso-soy-glazed-chicken\/"},"modified":"2025-12-17T20:30:30","modified_gmt":"2025-12-17T20:30:30","slug":"miso-soy-glazed-chicken","status":"publish","type":"post","link":"https:\/\/www.beyondafoodie.com\/?p=390","title":{"rendered":"Miso Soy Grilled Chicken"},"content":{"rendered":"

Fellow foodie, have you taken a quick \u201cslip-fall\u201d down the \u201crabbit-hole\u201d of Salt Fat Acid Heat<\/em> yet? If not, please back away from this post, go find your closest friend\u2019s Netflix account to mooch from and watch this stunning documentary and cooking show by Samin Norsrat, inspired by her bestselling book<\/a>. Culinarians and food enthusiasts alike have flocked to the show because of her simple breakdown of foundational flavors, cooking elements and international dishes that seem to jump from the screen. This recipe is inspired by Grilled Chicken with Soy Sauce by Yasuo Yamamoto, from the Salt<\/em> segment of the show.<\/p>\n

Miso is a paste made of fermented soy beans that produces a slightly inexplicable sweet and savory flavor. If you can, spring for good quality soy sauce for this recipe, it will make a difference! If not, good ole\u2019 Kikoman will do just fine. Who would that think that two ingredients would yield complex savory, umami flavors that jump from the dish onto your palate? I urge you to give it a try for yourself!<\/p>\n

A charcoal grill makes an excellent vehicle for cooking, as it adds another layer of smoky flavor to the mix. If you can\u2019t get to charcoal, opt for a gas grill or a cast iron skillet on the stove. See the original recipe here.<\/p>\n

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Miso Soy Grilled Chicken<\/h2>\n

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