Miso Chicken Skewers
with Peanut Chilli Dip
Juicy chicken thighs marinated in miso, soy, honey and aromatics, then cooked quickly on skewers for caramelised edges and a tender centre. Served with a simple peanut and chilli dipping sauce that adds richness and gentle heat.
They pair perfectly with this Sec Kombucha (0% sparkling tea) from Forest Wines. Use code ‘CCCJAN15’ for 15% off your order.
Makes 12 skewers
Tips & Tricks:
Skewers: Soak wooden skewers for at least 20 minutes to stop them burning.
Thighs not breast: Much better texture and far more forgiving at high heat.
Cooking method: Air fryer gives even colour quickly; the grill gives a slightly smokier finish.
Make-ahead: The chicken can marinate overnight for deeper flavour.
Ingredients.
640 g skinless, boneless chicken thighs (about 6/1 pack)
Sesame seeds, for sprinkling
Marinade:
2 tbsp soy sauce (or tamari)
2 tbsp miso, any dark miso will work
2 tbsp honey
2 tbsp ginger & garlic paste
2 tsp fish sauce, optional but delicious
2 tsp rice vinegar
Peanut chilli dip
5 tbsp smooth peanut butter
5 tbsp warm water
2 tbsp rice vinegar
2 tsp chilli oil (e.g. Lee Kum Kee), or more to taste
About 2 tsp soy sauce, to season, to taste
Equipment.
scissors
air fryer/oven grill
Method.
In a large bowl, whisk together the soy sauce, miso, honey, ginger & garlic paste, fish sauce and rice vinegar until smooth.
Cut the chicken thighs each into 3 long strips and add tot eh marinade. Mix well to coat and leave to marinate for at least 20 minutes, or up to 24 hours in the fridge.
Meanwhile, soak 12 short skewers in water to ensure they don’t burn.
Thread the chicken onto 12 skewers, 1 per skewers, folding back and forth and spreading it out so it occupies the full length of the skewer (not too tightly packed).
Air fryer: Cook at 190°C for 10–12 minutes, turning once, until caramelised and cooked through.
Grill: Cook under a very hot grill (around 250°C) for 15 minutes, turning halfway, until lightly charred and cooked through.Whisk all the dip ingredients together until smooth and pourable, adding a splash more warm water if needed. Season with soy sauce and add chilli sauce to your desired heat level.
Sprinkle the skewers with sesame seeds and serve warm with the peanut chilli dip.
