Double 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.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
Corn
1
Pea Pods
1
Garlic
1
Miso Paste
(Contains Soy, Gluten, Wheat;)
2
Chicken Thigh
1
Mixed Salad Leaves
1
Japanese Dressing
(Contains Sesame, Soy;)
1
Chilli Flakes
Not included in your delivery
1
olive oil
honey
butter
(Contains Milk;)
Nutritional Values
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? In a medium saucepan, bring water to 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through, 8-12 minutes. Cook in batches if your grill is getting crowded.
• 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. Cook in batches if your pan is getting crowded.
• 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 heatproof 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. • Top with chargrilled miso-honey chicken. Sprinkle with remaining chilli flakes (if using). Enjoy!