miso BBQ chicken & greens
miso-easy | serves 2 | prep time 5 mins | cook time 30 mins
- 200g quinoa/grains
- 4 chicken thighs, skin on
- 1 sachet miso’easy sachet
- 1 tbsp soy sauce
- 2 tbsp olive oil
- 1 tsp honey
- 200g greens eg. sugar snap peas, pak choi, edamame, tender stem broccoli
- 4 spring onions, finley chopped
- 2 pinches salt & black pepper
Make 4 deep cuts in each chicken thigh with a sharp knife. Mix the miso, soy sauce, honey and 1tbsp of oil together in a bowl to make a paste and rub it into the chicken so that it's well coated.
BBQ the chicken thighs until the juices run clear or internal temp reaches 75°C. Alternatively roast them skin side up in the oven at 180°C for about 30 mins.
Meanwhile, boil or steam the greens for 3 mins then drain if necessary and toss with the remaining oil and a large pinch of salt and pepper to taste.
Heat the grains. When cooked, add the spring onions and stir through.
Serve the miso chicken with the grains and greens with any roasting juices poured over.