Grilled Chicken with Spicy Miso-Maple Glaze and Asian Slaw

In a small bowl, whisk together 1/4 cup of white miso paste, 2 tablespoons of maple syrup, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil until smooth. Set aside.

Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled.

Season 4 boneless, skinless chicken breasts with salt and pepper on both sides.

Brush the miso-maple glaze generously over the chicken breasts, reserving some for basting during grilling.

Place the chicken on the grill and cook for 6-7 minutes on one side, then flip and baste with more glaze.

Continue grilling for another 6-7 minutes, or until the internal temperature reaches 165°F.

While the chicken is grilling, prepare the Asian slaw by combining 2 cups of shredded cabbage, 1 cup of shredded carrots, 1/2 cup of thinly sliced bell peppers, and 1/4 cup of chopped green onions in a large bowl.

In a separate small bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey, and a pinch of salt.

Pour the dressing over the slaw and toss to combine.

Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before slicing.

Serve the sliced chicken over a bed of Asian slaw, drizzling any remaining glaze on top for extra flavor.