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CHICKEN - BAKE - Miso-Lime Marinated Chicken Strips
Nb persons: 4
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| Miso-Lime Marinated Chicken Strips DMN 9/4/13 | |
| 2 tablespoons | white miso |
| 2 tablespoons | lime juice |
| Zest of 1 | lime |
| 1 teaspoon | ground black pepper |
| 1 tablespoon | honey |
| 1 teaspoon | chili-garlic paste |
| 2 | boneless, skinless chicken breasts,, (about 1 pound), cut into strips |
In a zip-close plastic bag, combine the miso, lime juice, lime zest, black pepper, honey and chili-garlic paste. Squish around in the bag until well combined. Place the chicken strips into the bag and squeeze out any air. Refrigerate for 6 to 8 hours.
When ready to cook, heat the oven to 450 degrees or heat the grill to medium-high. If using the oven, place a wire rack over a baking sheet and mist with cooking spray.
Drain the chicken, discarding the marinade. Arrange the chicken strips over the rack-baking sheet or on the grates of the heated grill. Grill for 2 minutes or roast for 4 to 5 minutes, or until the chicken reaches an internal temperature of 160 F. Let rest for 5 minutes. Makes 4 servings.
Read more here: http://www.miamiherald.com/2013/08/15/3559777/miso-lime-marinated-chicken-strips.html#storylink=cpy
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