Double Chargrilled Miso-Honey Chicken
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Double Chargrilled Miso-Honey Chicken

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.

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;)

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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

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• In the last minute of cook time, brush chicken all over with miso-honey mixture, until charred and slightly sticky. • Transfer to a plate.

5
5

• In a large bowl, combine pea pods, mixed salad leaves and Japanese style dressing. Season to taste.

6
6

• 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!