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Miso Chicken with Pickled Cucumber Recipe

BBQ Miso Honey Chicken

By Create Cook Share

4 serves

4 serves

20 mins

20 mins

20 mins

20 mins

The Bare Bird - Chicken Thigh Fillets
The Bare Bird - Chicken Thigh Fillet Tray

Ingredients

  • 8 The Bare Bird thigh fillets

Marinade:

  • 4 garlic cloves, finely chopped
  • 2 tbsp honey
  • 2 tbsp yellow miso paste
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 3 cm piece fresh ginger, minced
  • Juice of 1 lemon
  • Freshly ground pepper

Pickled Cucumber Salad:

  • 1 continental cucumber, thinly sliced
  • 1 tbsp sesame seeds, toasted
  • 1 small red onion, very thinly sliced
  • ¼ cup rice vinegar
  • ½ teaspoon sea salt
  • 1 teaspoon caster sugar
  • Handful of fresh coriander leaves

Garnish:

Mint, coriander leaves, chilli, toasted sesame seeds

Method

  1. 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.
  2. 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.
  3. 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.
  4. Place the chicken onto a serving platter and garnish with fresh mint leaves, coriander, chilli and sesame seeds. Serve alongside pickled cucumber salad.

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For more great recipes to ‘Get Inspired’

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To find your nearest stockist ‘Search Now’