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miso BBQ chicken & greens

miso-easy | serves 2 | prep time 5 mins | cook time 30 mins

ingredients

  • 200g quinoa/grains
  • 4 chicken thighs, skin on
  • 1 sachet miso’easy sachet
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tsp honey
  • 200g greens eg. sugar snap peas, pak choi, edamame, tender stem broccoli
  • 4 spring onions, finley chopped
  • 2 pinches salt & black pepper
  • step 1

    Make 4 deep cuts in each chicken thigh with a sharp knife. Mix the miso, soy sauce, honey and 1tbsp of oil together in a bowl to make a paste and rub it into the chicken so that it's well coated.

  • step 2

    BBQ the chicken thighs until the juices run clear or internal temp reaches 75°C. Alternatively roast them skin side up in the oven at 180°C for about 30 mins.

  • step 3

    Meanwhile, boil or steam the greens for 3 mins then drain if necessary and toss with the remaining oil and a large pinch of salt and pepper to taste.

  • step 4

    Heat the grains. When cooked, add the spring onions and stir through.

  • step 5

    Serve the miso chicken with the grains and greens with any roasting juices poured over.