Miso-Honey Chicken with Pickled Cucumber Recipe - WellBeing Magazine
Add endless colour and flavour to your kitchen with The Bare Bird's miso-honey chicken — what's not to love?!
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Cooking tools:
- Mandoline
- Grill
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Pepper mill
- Serving platter
- Plastic wrap
- Refrigerator
Ingredients
- 8 The Bare Bird chicken thighs
- <b>Marinade<b>
- 4 cloves garlic, finely chopped
- 2 tbsp honey
- 2 tbsp yellow miso paste
- 2 tbsp soy sauce (or gluten-free option)
- 2 tbsp sesame oil
- 3cm piece fresh ginger, minced
- Juice 1 lemon
- Freshly ground pepper
- <b>Pickled Cucumber Salad<b>
- 1 telegraph cucumber, thinly sliced
- 1 tbsp toasted sesame seeds
- 1 small red onion, very thinly sliced
- ¼ cup rice vinegar
- ½ tsp sea salt
- 1 tsp caster sugar
- Handful fresh coriander leaves
- <b>To garnish<b>
- Mint, leaves picked
- Coriander, leaves picked<br>Red chilli, thinly sliced<br>Toasted sesame seeds<br>
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