Miso Honey Chicken with Pickled Cucumber

Miso Honey Chicken with Pickled Cucumber is easy to make, the perfect balance of sweet and salty and finger licking good!

One of my favourite ingredients in my pantry is miso. It is a ground soybean paste that has a deep savoury - salty-sweet and toasty flavour. In other words, it is flavoursome! I have chosen yellow miso as it is the most balanced (white miso is sweeter and red miso is saltier) and I have chosen to pair the chicken with a pickled cucumber salad to give the meal freshness and crunch.


Before we get to the recipe, here are a few tips and options for you and be sure to watch my video below to see how easy it is to make! Enjoy!


TIPS AND VARIATIONS:

  • Can I use other pieces of chicken? Yes. I have tried this recipe with chicken wings and drumsticks and they are so delicious and work well. Just keep in mind with each chosen, you will need to adapt the cooking time.

  • Can I substitute miso paste for something else? If you have soybean allergies or simply do not like the flavour, you can combine tahini and Coconut Aminos.

  • Marinate Suggestions: The longer you marinate the chicken, the better. It allows the flavours to infuse into the chicken and tenderises as well. Ideally, I would marinate for 3-4 hours.

  • What can I do with leftovers? Whether it be leftovers or on the day you cook this meal, we love to grab crusty bread rolls and add the chicken (sliced into strips) and the cucumber pickle into the bread rolls with some mayonnaise. It's our own version of Banh Mi. It's a must and I guarantee you'll love it.

And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.

Be Well, Margaret x


Miso Honey Chicken with Pickled Cucumber


Serves 4

Prep Time: 20 minutes

Cooking TIme: 20 minutes


Chicken and Marinade:

8 Chicken Thigh Fillets (I love using The Bare Bird)

4 garlic cloves, finely chopped

2 tablespoons honey

2 tablespoons yellow miso paste

2 tablespoons soy sauce

(Chang's Asian Food has a Kecap Manis Sauce that is sweet and so good in place of a traditional soy sauce especially if you like it a little sweeter ;))

2 tablespoons sesame oil

3 cm piece fresh ginger, minced

Juice of 1 lemon

Freshly ground pepper


Pickled Cucumber Salad:

1 telegraph cucumber, thinly sliced

1 tablespoon toasted sesame seeds

1 small red onion, very thinly sliced

¼ cup rice vinegar

½ teaspoon sea salt

1 teaspoon caster sugar

A handful of fresh coriander leaves


Garnish:

Mint, Coriander Leaves, Chilli, Toasted Sesame Seeds


1. In a bowl, combine the marinade ingredients and then add the chicken thigh fillets. Coat well and cover. Place in fridge and marinate for 20 minutes.

2. In the meantime, prepare the pickled cucumber. Slice the cucumbers, preferably with a mandoline then gently toss all the 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 on each side or until caramelized and cooked through. Brush the charred pieces with the marinade as they cook.

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


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