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.
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 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 Sesame, Soy;)
pinch
chilli flakes
Not included in your delivery
olive oil
½ tbs
honey
10 g
butter
(Contains Milk;)
Nutritional Values
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!