Double Chargrilled Miso-Honey Chicken

Name: Double Chargrilled Miso-Honey Chicken with Pea Pod Salad & Chilli Butter Corn Cobs
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 2 cob corn; 1 packet Pea Pods; 1 clove garlic; 1 packet miso paste; ½ tbs honey; 2 packet chicken thigh; 1 packet mixed salad leaves; 1 packet japanese-style dressing; pinch chilli flakes; 10 g butter

with Pea Pod Salad & Chilli Butter Corn Cobs

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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.

Tags:

BBQ Friendly

Allergens:

Soy

•Gluten

•Wheat

•Sesame

•Milk

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.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 cob

corn

1 packet

Pea Pods

1 clove

garlic

1 packet

miso paste

(Contains: Soy, Gluten, Wheat;)

2 packet

chicken thigh

1 packet

mixed salad leaves

1 packet

japanese-style dressing

(Contains: Sesame, Soy;)

pinch

chilli flakes

Not included in your delivery

olive oil

½ tbs

honey

10 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3550 kJ

Calories848 kcal

Fat39.1 g

of which saturates11 g

Carbohydrate49.4 g

of which sugars25.7 g

Dietary Fibre14 g

Protein76.2 g

Sodium775 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

• 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. 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!