Lemon Miso Butterflied Chicken
2 tablespoons extra virgin olive oil, plus extra for drizzling
3 cloves garlic, finely chopped
Finely grated zest and juice of 2 lemons
1 tablespoon pure maple syrup
1/3 cup white miso paste
1/2 chicken, butterflied or spatchcocked (ask your butcher to do this for you)
1 head of butter lettuce, washed and separated into leaves
1/2 cup goat’s cheese, crumbled
1/3 cup mixed seeds (I like pumpkin, sunflower and sesame)
HOW TO MAKE IT
Whisk together the olive oil, garlic, lemon zest, maple syrup and miso paste in a large baking dish. Add the chicken and turn to coat in the mixture. Cover and marinate in the fridge for at least 2 hours.
Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt. Place the chicken on the grill, skin side down, and cook slowly until the fat has rendered and the skin is golden and crisp, about 15 minutes. Turn the chicken over, close the lid and continue grilling for another 20 minutes or until just cooked through. Remove from the grill, cover loosely with with foil and allow to rest for 10 minutes before cutting.
Prep the salad. I have chosen butter lettuce but you can use any green lettuce you like. Dress the leaves with the lemon juice and a little extra virgin olive oil, then sprinkle with goat’s cheese and seeds. Serve with the chicken.
In partnership with Thor Industries.