Miso-Honey Chicken with Pickled Cucumber Recipe

Recipe / @CreateCookShare for The Bare Bird

Servings

4

Prep time

Cook time

Recipe

GF, DF


Ingredients

  • 8 The Bare Bird chicken thighs
  • Marinade
  • 4 cloves garlic, finely chopped
  • 2 tbsp honey
  • 2 tbsp yellow miso paste
  • 2 tbsp soy sauce (or gluten-free option)
  • 2 tbsp sesame oil
  • 3cm piece fresh ginger, minced
  • Juice 1 lemon
  • Freshly ground pepper
  • Pickled Cucumber Salad
  • 1 telegraph cucumber, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 small red onion, very thinly sliced
  • ¼ cup rice vinegar
  • ½ tsp sea salt
  • 1 tsp caster sugar
  • Handful fresh coriander leaves
  • To garnish
  • Mint, leaves picked
  • Coriander, leaves picked
    Red chilli, thinly sliced
    Toasted sesame seeds

Method


  • In a large bowl, combine the marinade ingredients then add the chicken thigh fillets, coat well and cover. Place in fridge for 20 mins.
  • Meanwhile, prepare the pickled cucumber. Slice the cucumbers, preferably with a mandoline, then gently toss all the ingredients together until evenly coated. Cover and place in the fridge until ready to serve. Toss again before serving.
  • Remove the chicken from the marinade and place onto a hot barbecue for 8 mins each side or until caramelised and cooked through. Brush the charred pieces with the marinade as they cook.
  • Place the chicken onto a serving platter and garnish with fresh mint leaves, coriander leaves, chilli and sesame seeds. Serve with pickled cucumber salad.

  

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