3large chicken breastscut horizontally through the middle to create 6 pieces
¼cupgrade B maple syrup
2Tablespoonsponzusoy sauce or coconut aminos works for a sub
¼cupbalsamic vinegar
2Tablespoonsmiso – red or white works
2Tablespoonswater
1teaspoonfreshly grated gingeror ¼ tsp dried
1teaspoonsalt and a few grinds of fresh cracked pepper
2Tablespoonextra virgin olive oil
6scallionsrinsed 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.