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This is adapted from a Bobby Flay Salmon recipe. Everyone at my house really likes it. I served it with Wasabi Mashed Potatoes & Sugar Snap Peas.


  • 2 - 3 lbs boneless skinless chicken breasts
  • 1/4 C miso
  • 1/4 C mirin
  • 2 TBLS rice vinegar
  • 3 TBLS green onions, chopped
  • 2 inch ginger root, grated
  • 2 tsp sesame oil


  • Whisk together all ingredient in a medium bowl.
  • I used my 2.25 qt FoodSaver marinator.
  • Add chicken breasts and toss until all are well coated. I covered and vacuum sealed the container. But you can just cover and put it into the fridge for about 30 minutes.
  • Bake at 350F until breasts get to 165 degrees, approx 20 minutes.
  • Enjoy!

Categories: Asian  Dinner  Lunch  Poultry 

Author Credit: Bobby Flay

Website Credit: http://www.foodnetwork.com/recipes/bobby-flay/miso-ginger-marinated-grilled-salmon-recipe2/index.html

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