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Spicy Miso Chicken with Pickled Cucumber

Say good bye to dry, tasteless chicken. Just remember to plan ahead because the chicken will need to marinade for at least 3 hours.
Serve with quinoa and broccoli or bok choy.
Keyword Dairy-Free, Gluten Free
Author Adri Fonseca | Health Coach


  • 8-10 chicken thighs
  • 1 tbsp toasted sesame seeds
  • Mint leaves and coriander leaves, to serve


  • 3 tbsp red miso paste
  • 3 cm (1 inch) piece ginger (peeled and minced)
  • 4 garlic cloves (chopped)
  • 1 tsp ground coriander
  • 1 tsp chili flakes
  • cup sesame oil
  • ¼ cup raw honey
  • ¼ cup tamari sauce
  • Juice of 1 lemon

Pickled Cucumber

  • 2 cucumbers (washed, dried and sliced thinly lengthways)
  • 100 gr coconut sugar
  • 100 ml rice wine vinegar


  • Mix all the marinade ingredients together in a large bowl. Toss the chicken through the mixture and leave to marinate in the fridge for at least 3 hours.
  • For the pickled cucumber, place the cucumber in a medium-sized bowl, salt liberally, leave for 30 minutes, rinse and dry. Place the vinegar and coconut sugar in a saucepan over medium-high heat and boil until incorporated. Let cool and pour over the cucumber.
  • Preheat the oven to 180°C or 360°F. Line a baking tray with baking paper.
  • Place the chicken on the baking tray and spoon some of the marinade on top.
  • Bake for 25 minutes, or until juices run clear.
  • Place the chicken on a large serving plate and sprinkle over the coriander leaves, mint leaves, and toasted sesame seeds. Serve immediately with the pickled cucumber, quinoa and broccoli or bok choy. Enjoy!