Soy Sauce Roast Chicken Breasts and Edamame with Meyer Lemon and Chilis

Soy Sauce Roast Chicken Breasts and Edamame with Meyer Lemon and Chilis

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  • 3 tbsp soy sauce
  • 3 tbsp sake
  • 1 tbsp mirin
  • 2 garlic cloves, minced
  • freshly ground black pepper
  • 2 bone-in, skin-on chicken breast halves
  • 1 tbsp unsalted butter
  • orange rind from about 1/4 of an orange


Combine soy sauce, sake, mirin, garlic cloves and freshly ground black pepper in a bowl. Add chicken breasts. Marinate at room temperature for an hour.

Remove chicken breasts from marinade and pat dry. You want to dry thoroughly to remove all mirin still on the skin to prevent the sugars in the mirin from burning when you sear the skin.

Heat oven to 375 degrees F. Season the chicken breasts with s&p. Heat a 12-inch cast-iron skillet (or other heavy, oven-safe skillet) over medium to medium-high heat. Add peanut oil. Once oil is hot, place chicken in the skillet skin-side down. Brown for about 3 minutes, watching the chicken carefully to ensure that the skin doesn't burn. Turn the chicken over and place skillet in oven. Roast chicken for 25 minutes. Remove from oven, add butter and orange rind to the pan. Swirl the butter around to melt. Return the pan to the oven. Roast 5 additional minutes (until chicken juices run clear when you pierce the chicken with a sharp knife).

Remove the chicken from the oven. Baste chicken with melted butter/pan juices. Allow to rest for 10 minutes before serving.