Miso Chilli Chicken
With a salty, savoury, umami flavour, miso paste is the magic ingredient that brings this quick and easy chicken recipe to life! Mixed with sweet honey and spicy chilli powder, it turns into a taste bud-tingling marinade, for juicy, delicious chicken that you can serve hot or cold.
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NutritionPer Serving
- Calories230
- Carbs6.2g
- Protein43g
- Fat3.4g
- Saturates0.7g
- Sugars5.7g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
A staple ingredient in Japanese cuisine, miso paste is made from fermented soybeans. If you’ve never tried it before, it has a salty, savoury taste that’s often called ‘umami’. When you pair it with honey and chilli, like we have in this easy recipe, you get a sticky, sweet and savoury marinade that adds gorgeous flavours to a humble chicken breast.
You’ll need to leave your chicken to marinate for a couple of hours (or in the fridge overnight if you prefer) and then it’ll cook in just 20 minutes. Perfect for a speedy midweek meal, it can be served with fluffy jasmine rice for a slimming-friendly dinner that won’t let you down on flavour.
If you have any leftovers, pop them in the fridge to use for lunch the next day – the cold chicken is delicious sliced and served in a wrap with lots of salad.
One thing to note with this recipe is that we don’t recommend making it in an air fryer or multi-cooker. The marinade tastes incredible, but it can be messy! It has a tendency to burn if it gets onto an air fryer basket or tray, and it’ll be really tricky to clean. It’s best to make this in the oven, and don’t forget to line your baking tray.
What diets is this Miso Chilli Chicken suitable for?
This Miso Chilli Chicken recipe is suitable for dairy-free diets. Most miso pastes are gluten-free, but please check the packaging to make sure.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Miso Chilli Chicken?
Miso paste should be easy to find in your usual supermarket. It will likely be found in the sauces and seasonings aisle. We have used white miso paste for this recipe, but you can also get red or brown miso paste. This tends to be saltier than white miso, so you may need to adjust the amount you are using if using a red/brown miso.
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‘This had such a lovely flavour, I think the chicken would be lovely cold as well with salad.’
How many calories are in this Miso Chilli Chicken?
This Miso Chilli Chicken is included in our Everyday Light category because it contains just 230 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Miso Chilli Chicken recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Mix the miso, honey, rice vinegar, garlic, ginger and chilli powder together in a non metallic bowl.
Step 2
Add the chicken breasts and coat well with the marinade. Cover and place in the fridge to marinate for a minimum of 2 hours. (You can marinate overnight if you wish).
Step 3
Preheat the oven to 200°C.
Step 4
Line a baking sheet with foil or baking parchment. This is important as the miso/honey mixture burns very easily onto your tray and can be difficult to clean.
Step 5
Place the marinated chicken breasts onto the lined tray, then pop in the preheated oven for 15-20 minutes, depending on the size and thickness of the chicken breasts. Bake until the chicken is cooked through, and no pink remains.
Step 6
Serve the chicken garnished with the spring onion, fresh chilli and sesame seeds.
What could I serve with this Miso Chilli Chicken?
We love to serve Miso Chilli Chicken on a bed of fluffy jasmine rice. A 125g serving of cooked jasmine rice will add 192 calories to your meal, taking the total calories per portion to 422.
Alternatively, you could serve with any of the following side dishes:
How do you know when Miso Chilli Chicken is cooked?
You’ll need to cook this Miso Chilli Chicken for 15-20 minutes, until the chicken is cooked all the way through. The juices should run clear and there should be no pinkness left in the middle.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Miso Chilli Chicken in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftover Miso Chilli Chicken in the fridge for up to 3 days. Make sure that you allow leftovers to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Miso Chilli Chicken?
This recipe CAN be frozen, but please remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Miso Chilli Chicken?
From chilled: Reheat in a moderate oven until piping hot throughout.
From frozen: Allow to defrost overnight in the fridge, and reheat from chilled.
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Miso Chilli Chicken
With a salty, savoury, umami flavour, miso paste is the magic ingredient that brings this quick and easy chicken recipe to life! Mixed with sweet honey and spicy chilli powder, it turns into a taste bud-tingling marinade, for juicy, delicious chicken that you can serve hot or cold.
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Prep Time
5 MINS
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Cook Time
20 MINS
- KCals 230
- Carbs 6.2G
Instructions
- Mix the miso, honey, rice vinegar, garlic, ginger and chilli powder together in a non metallic bowl.
- Add the chicken breasts and coat well with the marinade. Cover and place in the fridge to marinate for a minimum of 2 hours. (You can marinate overnight if you wish).
- Preheat the oven to 200°C.
- Line a baking sheet with foil or baking parchment. This is important as the miso/honey mixture burns very easily onto your tray and can be difficult to clean.
- Place the marinated chicken breasts onto the lined tray, then pop in the preheated oven for 15-20 minutes, depending on the size and thickness of the chicken breasts. Bake until the chicken is cooked through, and no pink remains.
- Serve the chicken garnished with the spring onion, fresh chilli and sesame seeds.
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