Step 1

Mix all ingredients for ginger miso sauce together in a small bowl.

Step 2

Place the chicken breasts between 2 pieces of wax paper or parchment paper. Using a meat mallet, pound the chicken breasts to an even ½-inch (1.3 cm) thickness.

Step 3

Put the chicken breasts in a large zipped plastic bag and add the sauce. Rub the marinade into the meat until evenly coated. Seal the bag and marinate for at least 2-3 hours in the refrigerator.

Step 4

Heat an outdoor grill to high. Spray the grates with cooking spray or soak a paper towel in olive oil and rub over grates several times until coated.

Step 5

Place the chicken breasts on the hot grate, and grill the breasts until cooked, about 4 minutes per side. To test for doneness, poke breasts with your finger. It should feel firm to the touch.

Step 6

Transfer the chicken to plates and serve with steamed rice or Mango Kale Salad.

Step 7

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days or in the freezer for a month.