We eat a lot of chicken in my household.
This is largely because it's cheap source of lean protein and lends itself well to all sorts of different meals. Chicken is something we always have on hand, so I'm always looking for new and exciting ways to serve it up. I used to go for a basic lemon/garlic/parsley concoction as my mainstay marinade but in recent months I've found myself coming back to this combo again and again - miso honey chicken.
Miso is a paste made from fermented beans; it comes in red and white varieties and is widely available in supermarkets. It's a flavour I've really been enjoying lately, and because it's salty and tangy it pairs beautifully with honey - sort of like a fancier version of honey and soy. Throw in some garlic and a little chilli (or a lot of chilli..) and you've got a delicious, perfectly balanced marinade to add some interest to boring old chicken.
Related post: Miso Pumpkin and Edamame Salad with Sesame Salmon
This marinade is really versatile too - I can picture it brushed on thick cut slices of eggplant before barbecuing, or poured over salmon steaks before pan frying. You could also cube chicken breast instead of using the tenderloin, or even some well trimmed chicken thigh fillets - just keep in mind that the thigh fillets will take a lot longer to cook through.
As we move towards warmer weather I always feel less inclined to spend ages in a hot kitchen and start focusing on meals with little cook time and/or meals that can be cooked outside on a BBQ hotplate. This meal checks both of those boxes, so it's sure to feature heavily in our home in the months to come.
If chicken is a regular in your house and you're looking for a new recipe that's quick, easy and healthy then grilled miso honey chicken is for you.
Grilled Miso Honey Chicken Skewers
1 & 1/2 tbsp white miso paste
1 tbsp honey
1 tbsp rice wine vinegar (apple cider or malt vinegar would also work)
2 tsp crushed garlic
1 tsp red chilli flakes, or more to taste - this was mild
2 tsp olive oil
1 tsp freshly cracked black pepper
500g chicken tenderloins
1) In a medium rectangle dish combine all ingredients except the chicken tenderloins. Whisk into a smooth paste, adding hot water if it's too thick.
2) Add chicken to the dish, then stir to completely coat the chicken in the marinade. Cover and refrigerate for at least 30 minutes, preferably 2 hours.
3) While chicken is marinating, soak wooden skewers in a dish of water. This will stop them burning when you cook the chicken.
4) Preheat griddle pan over medium-high flame. Thread each tenderloin onto a wooden skewer.
5) Grill chicken for 2-3 minutes each side or until cooked through.
Related post: Low-Fat Creamy Mustard Chicken
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