Chargrilled Miso-Honey Chicken
with Pea Pod Salad & Chilli Butter Corn Cobs
This miso-honey chicken will have you wanting to make BBQ night, every night! With a special pea pod and Japanese dressed salad and chilli-butter corn, this meal has the trimmings to become a dish that is the greatest of all time. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 cob
corn
1 packet
Pea Pods
1 clove
garlic
1 packet
miso paste
(Contains: Soy, Gluten, Wheat;)
1 packet
chicken thigh
1 packet
mixed salad leaves
1 packet
japanese-style dressing
(Contains: Soy, Sesame;)
pinch
chilli flakes
Not included in your delivery
olive oil
½ tbs
honey
10 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat BBQ to high heat. • Halve corn cobs. • Trim and thinly slice pea pods. • Finely chop garlic. • In a small bowl, combine miso paste, the honey and a splash of water. • In a medium bowl, combine chicken thigh and a drizzle of olive oil. Season with salt and pepper. Turn to coat and set aside.
• When the BBQ is hot, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes.
NO BBQ? Half-fill a medium saucepan with water and bring to the boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain. Cover to keep warm.
• Meanwhile, add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through, 8-12 minutes.
NO BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
• In the last minute of cook time, brush chicken all over with miso-honey mixture, until charred and slightly sticky. • Transfer to a plate.
• In a large bowl, combine pea pods, mixed salad leaves and Japanese style dressing. Season to taste. • In a small microwave-safe bowl, combine garlic, a pinch of chilli flakes (if using) and the butter. • Microwave in 10 second bursts, until fragrant.
• Slice chicken. • Divide pea pod salad, corn cobs and chargrilled miso-honey chicken between plates. • Drizzle chilli butter over corn. • Sprinkle with remaining chilli flakes (if using) to serve. Enjoy!
