5 lbs chicken breasts
1 quart buttermilk
1 cup mayo
1/2 cup white miso paste
1/2 cup garlic cloves
1 tbs black pepper
Trim chicken breasts, pound flat with a mallet between food film or parchment paper. Set aside. This step tenderizes the chicken, and flattening the breast lobe ensures even cooking for the entire piece of meat.
In a large bowl, combine buttermilk, mayo, white miso, garlic cloves and ground pepper.
Blend until miso, garlic and pepper are incorporated.
Add chicken to marinade and mix until chicken is fully covered.
Chill for 4 hours minimum, up to 2 days. The longer this marinades the more time the buttermilk (acid) can work to moisturize and tenderize the meat.
When ready to cook place on a high heat grill or pan for 2-3 minutes per side to brown. The egg fat in the mayo will increase browning as well.
Cook until internal temperature is 165 degrees, immediately remove and rest for 2 minutes minimum.