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It’s early summer here in Connecticut, which means the windows are open, the farmers’ markets are buzzing, and I’m suddenly reminded — like I am every year — just how much I love grilling. It’s the same story every May: I somehow forget the magic of it all during those long, gray winters, and then one sunny Saturday rolls around and I’m back at the grill like no time has passed.
This Miso Teriyaki Chicken is the first thing I make when grilling season starts. It’s not fancy, but it feels special. The marinade is rich and savory with just enough sweetness, and it clings to the chicken in all the right ways. And when it hits the grill? It smells like summer. You get those beautiful charred scallions, juicy chicken, and a flavor that somehow tastes like you tried harder than you did. Which, let’s be honest, is the goal on a busy weekday or when you’re hosting on the patio with a glass of rosé in hand.
Even if you’re still thawing out from another blustery New England winter, this is the kind of meal that makes it feel like summer has officially arrived — and it’s worth waiting for.
😍 Why You’ll Love My Miso Teriyaki Chicken
This chicken is bold, flavorful, and totally foolproof. The marinade comes together in minutes and does all the heavy lifting — you’ll get rich umami from the miso, bright acidity from vinegar and ponzu, and a whisper of ginger to tie it all together. It’s the perfect make-ahead option for cookouts or weeknights alike. And while it’s a grill-friendly dish, it’s not grill-exclusive — it works just as well under the broiler, making it a year-round favorite. The best part? It’s endlessly adaptable and truly hard to mess up.
🗒️ Ingredients
Chicken breasts – Sliced thin to cook quickly and soak up all the flavorful marinade.
Maple syrup – Brings natural sweetness and balances the umami notes.
Ponzu (or soy sauce/coconut aminos) – Adds salty brightness and citrusy depth.
Balsamic vinegar – Offers a rich tang that caramelizes beautifully on the grill.
White or red miso paste – The flavor backbone of the dish; savory and slightly sweet.
Water – Loosens the marinade just enough to coat everything evenly.
Fresh ginger – Adds a subtle zing and warmth (dried works too).
Salt + black pepper – The essentials for seasoning the chicken directly.
Extra virgin olive oil – Helps the marinade stick and aids in even grilling.
Scallions – Charred alongside the chicken for added flavor and a touch of drama on the plate.
👩🍳 How to Make Miso Teriyaki Chicken
Start by making your marinade: combine maple syrup, ponzu, vinegar, miso, water, and ginger in a small saucepan. Bring to a boil, then whisk and simmer for about 5 minutes until slightly thickened. Let it cool completely.
Season your chicken with salt and pepper, rub with olive oil, and place it in a large ziplock bag or bowl with the scallions. Pour the cooled marinade over everything and let it soak for 2–4 hours in the fridge.
When ready to cook, preheat your grill (or broiler if that’s what you’re using). Grill the chicken over medium-high heat for about 3 minutes per side, until cooked through. The scallions only need a minute or two — just enough to char and soften.
Serve 1–2 pieces of chicken with a couple of grilled scallions on each plate.
🎩 Tips and Tricks
- Let the marinade cool fully before adding it to the chicken — this helps avoid any cooking before it hits the grill.
- Cut the chicken breasts in half horizontally for quicker, more even cooking.
- Don’t skip the scallions — they’re more than garnish, they’re part of the dish.
- Broiler works in a pinch! Just watch closely to avoid burning.
🤲 Substitutions
- No maple syrup? Use honey, brown rice syrup, or even a pinch of brown sugar.
- No miso? Try mirin or leave it out — it’ll still be flavorful.
- Fresh ginger can be replaced with dried if needed (use ¼ as much).
📓 Best served with
- Steamed rice or sticky coconut rice
- Grilled bok choy or asparagus
- A simple cucumber salad
- Cold sesame noodles
👝 How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy cold, sliced into a salad or grain bowl. The flavor gets even better after a day in the fridge.
🧠 Common Questions
Yes, chicken thighs can be substituted for breasts. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.
While maple syrup adds a unique flavor, you can use honey or agave syrup as an alternative if needed.
Ponzu is a citrus-based sauce commonly used in Japanese cooking, with a tangy, savory flavor. If you don’t have ponzu, soy sauce or coconut aminos works as a great substitute.
Both red and white miso will work in this recipe, but red miso has a stronger, more intense flavor, while white miso is milder and slightly sweeter. Use whichever you prefer.
Yes, the marinade can be made ahead of time and stored in the refrigerator for up to 3 days. Just make sure to let it cool before using it to marinate the chicken.
Miso Teriyaki Chicken
Ingredients
- 3 large chicken breasts, cut horizontally through the middle to create 6 pieces
- ¼ cup grade B maple syrup
- 2 Tablespoons ponzu, soy sauce or coconut aminos works for a sub
- ¼ cup balsamic vinegar
- 2 Tablespoons miso – red or white works
- 2 Tablespoons water
- 1 teaspoon freshly grated ginger, or ¼ tsp dried
- 1 teaspoon salt and a few grinds of fresh cracked pepper
- 2 Tablespoon extra virgin olive oil
- 6 scallions, rinsed and roots intact
Instructions
- Combine syrup, ponzu, vinegar, miso, water, and ginger in a small saucepan and bring to a boil. Whisk and simmer for 5 minutes until slightly thickened. Let cool.
- Salt and pepper the chicken, rub with olive oil, then add to a large ziplock bag or bowl along with the scallions and marinate it all with the reserved, cooled miso marinade for 2-4 hours.
- Grill chicken and scallions over medium high heat on a preheated grill or grill pan, grilling the chicken 3 minutes or so a side until cooked through, and just a minute or two for the scallions.
- Serve 1-2 chicken breasts and 2 grilled scallions per person.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I wanted to bake the chicken vs grill. Could I and if so, at what temp and for how long do you recommend?
Of course, Amanda! I’d suggest 400 for 10-12 minutes, but every oven is different so be sure to check the chicken for doneness a little earlier just in case. You don’t want dry chicken 😉
You really weren’t kidding when you said it was the best – the whole family LOVED this!!
What can I say, I believe in telling the truth!
Thank you for giving this a go, Danica!
Kat.