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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Grilled Miso-Honey Chicken Skewers Recipe

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This recipe for Grilled Miso-Honey Chicken Skewers is from The Blanchard Family's Favorite Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. Miso Paste - Gluten-Free
½ fl. oz. Honey
1 fl. oz. Toasted Sesame Oil
1 Anjou Red Pear
1 Romaine Heart
2 Basil Sprigs
2 Boneless Skinless Chicken Breasts
1 fl. oz. Seasoned Rice Vinegar
1 Tbsp. Lemongrass Puree
6 Wooden Skewers
Directions:
Directions:
Prep:
Combine miso paste, honey, and sesame oil in a small mixing bowl. Set aside. Core and cut pear into ¼” dice. Hold romaine head at root end and chop coarsely. Stem and coarsely chop basil. Rinse chicken breasts and pat dry. On a separate cutting board, slice each chicken breast lengthwise into thirds, then halve each piece to create 12 long strips.

Dressing:
1. In a large mixing bowl, whisk together seasoned rice vinegar, lemongrass, 1 Tbsp. olive oil, and basil (reserve a pinch for garnish).
2. Season with a pinch of salt and pepper. Refrigerate until ready to use.

Skewers:
1. Thread two chicken pieces onto each skewer and set aside on a plate. Season both sides with ½ tsp. salt and a pinch of pepper.
2. Heat outdoor grill or grill pan over medium heat. Coat grill pan with cooking spray. Add chicken skewers to hot grill and cook until well-charred and chicken reaches a minimum internal temperature of 165 degrees, (3-4 min.)
3. Brush each cooked skewer with miso-honey mixture.

Salad:
Place romaine and pear in bowl containing dressing. Toss to combine all ingredients.


Place a serving of salad on a plate and top with skewers. Garnish with remaining basil.
©
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
25-35 min.

 

 

 

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