Miso chicken with a quick pickle radish and cucumber salad
By OcadoLife
Published on 10 December 2021
Miso chicken with a quick-pickle radish and cucumber salad. You can make this from scratch quite speedily, but it’s also a really handy prep-ahead meal. To make it more substantial, serve with rice.Time and servings
25 minsTotal time
2Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 2.5 cm of piece of ginger, peeled and sliced into thin matchsticks
- 2 tbsp of soy sauce, (or gluten-free tamari if required)
- 2 tbsp of rice vinegar
- 2 tbsp of mirin, plus 1 tbsp for the chicken
- 1 tsp of light brown soft sugar, plus 2 tsp for the chicken
- 200 g of radishes, sliced into rounds
- 1 cucumber, about 200g
- 65 g of baby leaf salad
- 1 tbsp of sesame seeds, toasted
- 1.5 tbsp of red or white miso paste, gluten-free if required (for the chicken)
- 4 boneless and skinless chicken thighs
Method
Step 1
First make the pickles. Combine the ginger, soy sauce (or tamari), vinegar, mirin and sugar, stirring to dissolve the sugar. Mix in the radishes, coating well. Smash the cucumber by hitting it with a rolling pin a couple of times, until it feels a bit squidgy, then cut it in half lengthways and snap it into irregular pieces using your hands. Stir into the radishes. Set aside in the fridge for at least 30 mins, tossing occasionally.Step 2
Meanwhile, combine the miso, sugar and mirin, then brush on both sides of the chicken. Cover and put in the fridge to marinate while the pickles infuse.Step 3
After at least 30 mins infusing/marinating time, preheat the grill to high. Transfer the chicken to a baking tray and grill for 5-7 mins each side, until golden and cooked through.Step 4
Toss the salad leaves through the pickles and serve with the miso chicken, scattering sesame seeds on top.