Looking for a tasty weekend barbecue idea? This zingy miso chicken, using flavoursome, juicy marylands, served with a crisp sesame nashi pear salad is just what you need.
You’ll need to start this recipe at least 2 hours before you plan to start the barbecue to allow marinating time. Or, marinate the chicken overnight for a deeper flavour. Not keen on barbecuing? We’ve included tips below for cooking this in the oven instead.
Ingredients
Method
Whisk together miso, juice, oil and ginger in a large bowl; season with freshly ground black pepper. Add chicken; turn to coat in marinade. Cover; refrigerate for 2 hours or overnight.
Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 220°C (or follow manufacturer’s instructions). Cook the marinated chicken on barbecue grill over high heat until browned on both sides. Turn burners off underneath chicken, leaving other burners on low. Place chicken on a rack over a roasting pan; cook with the hood closed for 35 minutes or until cooked through.
Meanwhile, make sesame nashi salad.
Serve chicken with sesame nashi salad.
SESAME NASHI PEAR SALAD
Place soy sauce, vinegar, sugar, oil and sesame seeds in a screw-top jar; shake well. Combine remaining ingredients in a large bowl with dressing.
How to cook miso chicken in the oven
You can also cook the chicken pieces in a preheated 220°C oven instead of the barbecue. Place the chicken pieces on an oven tray; roast for 40 minutes or until cooked through. Place nashi slices in a bowl of water and lemon juice while preparing the rest of the salad to prevent it from discolouring.
Can miso chicken be made in advance?
The salad dressing can be prepared up to 3 days ahead; refrigerate, then shake well before serving. Marinate the chicken marylands for at least 2 hours, or overnight.
What are chicken marylands?
Chicken marylands are whole chicken legs with the thigh attached. Use the same weight of chicken drumsticks or thighs if marylands are not available; check after 30 minutes by piercing the thickest part as they cook more quickly.
What is miso?
Miso is a fermented soybean paste. There are many types of miso, each with its own aroma, flavour, colour and texture; it can be kept, airtight, for up to a year in the fridge. Generally, the darker the miso, the saltier the taste and denser the texture. For this miso chicken recipe, we’ve used white (shiro) miso which is milder and a little bit sweet.
