4 each Chicken Breast, boneless/skinless, 6 oz portions
12 each Baby Bok Choy, steamed
2 cups Jasmine Rice, cooked
In a bowl, whisk together Memphis Sweet BBQ Sauce, orange juice, soy sauce, and miso paste. Mix well and divide in half. Hold one half refrigerated for service.
In a bowl, combine chicken and remaining half of sauce. Toss until well coated. Cover and marinate at least 1 hour, up to overnight. Remove chicken from marinade, discard excess. Hold refrigerated for service.
Set grill to medium high. For each serving, grill one chicken breast until an internal temperature of 165°F is reached.
This BBQ Miso glaze is also wonderful on pork and seafood and it makes a delightful stir-fry sauce.
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