This recipe is super simple, highlighting the umami depth of miso and the tenderizing power of buttermilk resulting in amazing chicken breasts that can be incorporated into any dish. I recently used it for Chicken Caesar Salad and it was perfection.

While miso provides savory complexity, the secret weapon here is buttermilk. Let’s delve into how it keeps your chicken breasts juicy and succulent.

The Magic of Buttermilk

• Acidity tenderizes: Buttermilk’s slightly acidic nature helps break down muscle fibers in the chicken, resulting in a more tender and juicy texture. This tenderizing process takes time, so the longer you marinate (up to 24 hours!), the better the results.
• Moisture retention: Buttermilk acts as a brine, allowing the chicken to absorb moisture and electrolytes like sodium and potassium. This added moisture helps prevent the chicken from drying out during cooking, especially when exposed to high heat.
• Flavor enhancement: The acidic and slightly tangy notes of buttermilk complement the savory richness of miso, creating a balanced and complex flavor profile in the finished dish.
• Traditionally, buttermilk is the leftover liquid after churning butter from cream. This “real” buttermilk has a tangy flavor and thicker consistency. However, most grocery stores sell “cultured buttermilk,” which is made by adding bacteria to milk to give it a similar taste and texture. While both work in this recipe, real buttermilk can lend a slightly richer flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1/4 cup white or red miso paste (see Tips below)
• 4 (or more) garlic cloves

Instructions:

1. In a large bowl, whisk together the buttermilk and miso paste until smooth. You can use a “bullet”-type blender or an immersion blender for a creamier texture.
2. Add the chicken breasts to the marinade, ensuring they are completely coated. Cover the bowl tightly and refrigerate for at least 6 hours, or ideally overnight.
3. When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
4. Remove the chicken from the marinade and discard any remaining marinade. Pat the chicken dry with paper towels and brush with olive oil.
5. Arrange the chicken breasts on the prepared baking sheet. Roast for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Enjoy!

Tips:

• Amplify the flavor: Marinate the chicken for up to 24 hours.
• Crispy skin: Remove the chicken from the oven after 20 minutes, brush with melted butter, and return to the oven for an additional 5-10 minutes.
• Grill or pan-fry: Grill or pan-fry the chicken instead of baking for a different texture and smoky flavor.
• Substitute thighs or drumsticks: Use this marinade for thighs or drumsticks, adjusting the cooking time accordingly.
• Red miso option: Substitute red miso for white miso for a stronger flavor, but note it will be slightly saltier.