Sponsored by The Bare Bird
This week’s recipe comes to you from our friends at The Bare Bird, a free range, antibiotic-free chicken with no added hormones. Available at Coles, Woolworths, Harris Farm Markets and specialty butchers.
BBQ miso honey chicken
This tasty marinated chicken dish is full of flavour and the perfect easy barbecue meal, accompanied by a refreshing pickled cucumber salad.
Ingredients
Miso chicken
- 8 The Bare Bird thigh fillets
- 2 tbsp honey
- 2 tbsp yellow miso paste
- 2 tbsp sesame oil
- 3cm piece fresh ginger minced
- 1 lemon juice of
- freshly ground pepper to taste
Pickled cucumber salad
- 1 continental cucumber thinly sliced
- 1 tbsp sesame seeds toasted
- 1 small red onion very thinly sliced
- Quarter cup rice vinegar
- Half tsp sea salt
- 1 tsp caster sugar
- 1 handful fresh coriander leaves
Garnish
- Mint
- Coriander
- Chilli
- Toasted sesame seeds
Instructions
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In a bowl, combine the marinade ingredients and add the chicken. Coat well and cover. Place in fridge and marinade for a minimum of 20 minutes.
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Slice the cucumbers, preferably with a mandolin, then gently toss all salad ingredients together until everything is evenly coated. Cover and place in refrigerator until ready to serve. Toss again before serving.
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Remove chicken from marinade and place onto hot barbecue for 8 minutes each side, or until caramelised and cooked through. Brush the charred pieces with the marinade as they cook.
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Place the chicken onto a serving platter and garnish with fresh mint leaves, coriander, chilli and sesame seeds. Serve alongside pickled cucumber salad.
Notes
