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Miso Chicken with Pickled Cucumber Recipe

Miso Chicken with Pickled Cucumber

By Create Cook Share

4 serves

4 serves

20 mins

20 mins

20 mins

20 mins

The Bare Bird - Chicken Thigh Fillets
The Bare Bird Chicken Thigh Fillets Front


Chicken and Marinade:

  • 8 The Bare Bird Chicken Thigh Fillets
  • 4 garlic cloves, finely chopped
  • 2 tablespoons honey
  • 2 tablespoons yellow miso paste
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 3 cm piece fresh ginger, minced
  • Juice of 1 lemon
  • Freshly ground pepper

Pickled Cucumber Salad:

  • 1 telegraph cucumber, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 small red onion, very thinly sliced
  • ¼ cup rice vinegar
  • ½ teaspoon sea salt
  • 1 teaspoon caster sugar
  • Handful of fresh coriander leaves



Mint, Coriander Leaves, Chilli, Toasted Sesame Seeds


  1. In a bowl, combine the marinade ingredients and then add the chicken thigh fillets. Coat well and cover. Place in fridge and marinade for 20 minutes.
  2. In the meantime, prepare the pickled cucumber. Slice the cucumbers, preferably with a mandoline then gently toss all the ingredients together until everything is evenly coated. Cover and place in refrigerator until ready to serve. Toss again before serving.
  3. Remove chicken from marinade and place onto hot barbecue for 8 minutes each side or until caramelised and cooked through. Brush the charred pieces with the marinade as they cook.
  4. Place the chicken onto a serving platter and garnish with fresh mint leaves, coriander, chilli and sesame seeds. Serve alongside pickled cucumber salad.

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