
BBQ Miso Honey Chicken
By Create Cook Share

4 serves

20 mins

20 mins

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