Chef Tim Byres of Smoke in Dallas marinates chicken breasts in a zippy blend of miso, basil, jalapeño and lime juice. (It’s also great on pork.) The chicken is wonderful grilled; alternatively, it can be roasted at 450 degrees for about 40 minutes. Slideshow:  More Chicken Recipes  Recipe from Food & Wine Chefs' Easy Weeknight Dinners

Tim Byres

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© Fredrika Stjärne

Recipe Summary

active:
20 mins
total:
50 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, puree the basil, garlic, ginger, shallot, jalapeño, lime zest and juice and wine until smooth. Add the miso and honey and puree until very smooth. With the machine on, add the olive oil.

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  • In a large glass dish, generously season the chicken with salt and coat with the marinade. Let stand for at least 15 minutes or up to 8 hours.

  • Light a grill. Wipe the marinade off the chicken, season with salt and grill skin side down over moderately high heat until the chicken releases easily from the grill, about 8 minutes. Turn and grill until the chicken is white throughout, 10 to 12 minutes longer, then serve.

Make Ahead

The marinade can be refrigerated for up to 3 days.

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