Miso chicken with a quick pickle radish and cucumber salad

Brought to you by:

OcadoLife

2 serving

Prep time: 10 mins

Cook time: 15 mins

Serves: 2

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.

Share recipe

Share Pin it Print

Ingredients Method

Ingredients

2½ cm piece of ginger, peeled and sliced into thin matchsticks
2 tbsp soy sauce, (or gluten-free tamari if required)
2 tbsp rice vinegar
2 tbsp mirin, plus 1 tbsp for the chicken
1 tsp light brown soft sugar, plus 2 tsp for the chicken
200g radishes, sliced into rounds
1 cucumber, about 200g
65g baby leaf salad
1 tbsp sesame seeds, toasted
1½ tbsp 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.