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Miso Marinated Cutlets

Delicious miso marinated turkey cutlets grilled and served with tender baby bok choy drizzled with a sweet and spicy chili sauce. This easy-to-prep dinner recipe cooks in less than 30 minutes and is loaded with flavor!

Miso Turkey Recipe
  • 3-4 Servings
  • 1 hr 10 mins Prep Time
  • 1 hr 20 mins Total Time


  • 1 package Shady Brook Farms turkey cutlets
  • ¼ cup white miso paste
  • 4 cloves minced garlic
  • 1 tbsp ginger paste
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 4 baby bok choy, sliced in half
  • 1 tsp salt
  • ½ tsp white pepper
  • ¼ cup sweet Thai chili sauce
  • ¼ cup cilantro, chopped
  • 4-5 scallions, sliced
  • Optional: serve with steamed white or brown rice
  • Step 1

    In a mixing bowl combine the miso paste, garlic, ginger, rice vinegar, soy sauce and honey.
  • Step 2

    Add the cutlets to a shallow dish and pour the marinade over the cutlets.
  • Step 3

    Cover and place in the refrigerator for at least an hour.
  • Step 4

    When ready to grill, preheat the grill to medium high heat and remove the cutlets from the fridge.
  • Step 5

    Prep the baby bok choy by slicing in half and brush with olive oil, then sprinkle with the salt and white pepper.
  • Step 6

    Grill the cutlets and bok choy for 2-3 minutes on one side then flip them over.
  • Step 7

    Continue cooking both the cutlets and the bok choy for an additional 2-3 minutes. (Or until the turkey cutlets have reached an internal temperature of 165 degrees)
  • Step 8

    Remove from the grill and drizzle the bok choy and turkey cutlets with the sweet thai chili sauce.

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