Green Miso Pesto Chicken

Matt Abergel

Matt Abergel

14th November 2018
Matt Abergel

Green Miso Pesto Chicken

The inspiration for the Green Miso Breast came from the tried and true recipe of grilled pesto chicken. Rather than parmesan we use miso. The longer you marinade the chicken, the deeper the flavour will be, but since we are butchering and using the same chicken on the day, ours is only marinated for about an hour.


  • 100g Italian basil
  • 50g Flat-leaf parsley
  • 20g Pine nuts
  • 150g Olive oil
  • 200g Miso Soup
  • 100g Roasted Garlic
  • 1 piece 45g Breast


For the Pesto:
1. Place the basil, parsley, and pine nuts in a blender and blend at high speed until smooth.
2. While the blender is running, slowly add the olive oil, pouring it in a steady stream, until it is blended together. Add the Miso Soup and Roasted Garlic and blend again until smooth. Reserve in the refrigerator until ready to use.
For the Chicken:
1. Trim the thick side of the chicken
2. Trim any excess fat from the outside of the breast.
3. Cut the thin end of the breast into 2-inch (5-cm) wide piece.
4. Cut remaining piece lengthwise.
5. Then cut the resulting lengths in half.
6. Trim both ends of the breast so that you end up with 5 rectangular pieces that are quite even in size.
7. Starting with the thinnest piece of meat, pinch the meat so that the shiny side faces up and skewer directly through the middle of the meat.
8. Repeat step 7, being sure that the shiny side is facing up and that you are skewering directly through the middle of the meat.
9. Trim both sides of the skewer.
10. Keep 1/4 inch (5mm) of the skewer tip exposed

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