If you're making the broccoli slaw to go with this chicken, save yourself cleaning up twice and grate all your ginger at once for both recipes, etc.
Oh and the broccoli slaw with chicken benefits greatly from a nice dousing of Siracha hot sauce if you're so inclined. :-)
Miso Marinated Chicken Breasts:
1 tsp grated ginger
1 clove garlic, chopped
2 green onions, crushed with a knife and sliced in a few pieces
2 Tbs white miso
2 Tbs mirin
2 Tbs sake
2 Tbs soy
1 tsp 5-spice powder (optional)
2 chicken breasts, bone-in and skin on
sesame oil (or just use canola) to brush on chicken
Place all ingredients through 5-spice powder (if using) in a large ziplock bag and mix well.
Add chicken and marinate for a day (I put this together in the morning before heading out for the day so it was ready for me to roast that evening).
If you can, turn the bag a few times while it marinates in the fridge.
Preheat oven to 350.
Line a baking sheet with foil and place the chicken breasts on the sheet and brush with toasted sesame oil (or canola oil).
Bake until chicken reaches an interior temp of 165 at the thickest part of the breast. About 35-40 minutes.
Remove from oven and let cool.
Remove the skin and bone from the breast, and then roll around in any of the carmelized juices that might have collected.
Place in a covered container and keep in the refrigerator until ready to use.