Miso Teriyaki Grilled Chicken

Combine maple syrup, ponzu, balsamic vinegar, miso, water, and ginger in a small saucepan. Bring to a boil, then whisk and simmer for 5 minutes until slightly thickened. Let the marinade cool. Cut the 3 large chicken breasts horizontally through the middle to create 6 pieces. Salt and pepper the chicken pieces and rub them with olive oil. Add the chicken and the 6 rinsed scallions (roots intact) to a large ziplock bag or bowl. Pour the cooled miso marinade over the chicken and scallions and marinate for 2-4 hours. Preheat your grill or grill pan to medium-high heat. Grill the chicken for approximately 3 minutes per side until cooked through. Grill the scallions for just 1-2 minutes. Serve 1-2 chicken breasts and 2 grilled scallions per person. Enjoy!