Black garlic miso rubbed fillet of grilled chicken

Mon, 22 June 2020

A delicious recipe for Black garlic miso rubbed fillet of grilled chicken with a wakeme seaweed & vegetable salad.

2 tbsp miso paste

2 tbsp black garlic paste

2 tbsp soy sauce

1 tsp toasted sesame oil

1 Tbsp honey 

1 tbsp vegetable oil

a small pinch of Korean spice seasoning 

 

1 tbsp grated root ginger

1 garlic clove, crushed

6 skinless chicken breast fillets

 

2 carrots, peeled

1 spring onions

1 Cucumber 

200g Wakame seaweed, rehydrated in water. 

12 soft lettuce leaves, to serve

 

• Mix the miso paste & black garlic paste with the soy sauce, ½ teaspoon sesame oil, honey, vegetable oil, chilli flakes, ginger and garlic in a large shallow dish. Turn the chicken breasts in the marinade to coat. Cover and marinate for at least 30 minutes in the fridge.
• Preheat the barbecue or grill. Cook the chicken for 20-25 minutes, brushing with any leftover marinade at the start and turning a couple of times to cook through evenly.
• Meanwhile, shave the carrots into ribbons and slice the spring onions, add the seaweed & Toss with ½ teaspoon sesame oil and a pinch of salt. Slice the chicken and serve on seaweed salad with the carrot and spring onions. 
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