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    Detox Teriyaki Chicken

    Read original issue here


    makes 1

    for sauce:

    • 1/3 cup balsamic vinegar
    • 1/3 cup agave syrup
    • 1 teaspoon freshly grated ginger
    • 1/4 teaspoon freshly ground black pepper
    • 1 teaspoon barley miso
    • 1 teaspoon mirin
    • 1 tablespoon water

    for chicken:

    • 1 chicken breast
    • detox teriyaki sauce
    • 1 finely chopped scallion
    • 4 sprigs cilantro, roughly chopped


    1. To make the marinade, combine the balsamic, agave, ginger and pepper in a small saucepan. Bring to a boil, lower to a simmer and cook for ten minutes. Cool and then add the miso, mirin and water.

    2. Marinate the chicken in the sauce (reserve a spoonful or two) for at least one hour–up to overnight.

    3. Heat your grill to medium heat.

    4. Wipe off any excess marinade and grill the chicken for about 3 to 4 minutes per side, or until cooked through.

    5. Serve with the reserved, hasn’t-touched-raw-chicken sauce, cilantro and scallions.