Servings
4
Prep time
Cook time
Recipe
GF, DF
Ingredients
- 8 The Bare Bird chicken thighs
- Marinade
- 4 cloves garlic, finely chopped
- 2 tbsp honey
- 2 tbsp yellow miso paste
- 2 tbsp soy sauce (or gluten-free option)
- 2 tbsp sesame oil
- 3cm piece fresh ginger, minced
- Juice 1 lemon
- Freshly ground pepper
- Pickled Cucumber Salad
- 1 telegraph cucumber, thinly sliced
- 1 tbsp toasted sesame seeds
- 1 small red onion, very thinly sliced
- ¼ cup rice vinegar
- ½ tsp sea salt
- 1 tsp caster sugar
- Handful fresh coriander leaves
- To garnish
- Mint, leaves picked
- Coriander, leaves picked
Red chilli, thinly sliced
Toasted sesame seeds
Method
- In a large bowl, combine the marinade ingredients then add the chicken thigh fillets, coat well and cover. Place in fridge for 20 mins.
- Meanwhile, prepare the pickled cucumber. Slice the cucumbers, preferably with a mandoline, then gently toss all the ingredients together until evenly coated. Cover and place in the fridge until ready to serve. Toss again before serving.
- Remove the chicken from the marinade and place onto a hot barbecue for 8 mins each side or until caramelised and cooked through. Brush the charred pieces with the marinade as they cook.
- Place the chicken onto a serving platter and garnish with fresh mint leaves, coriander leaves, chilli and sesame seeds. Serve with pickled cucumber salad.
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