Soy & Ginger Chicken Recipe

Time1h

Serves4

Grilled Jidori Chicken Thighs, Miso Ginger Slaw with Quinoa, Edamame, Peanuts, Pineapple Coulis, Scallions

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Ingredients

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1
Prepare the Marinade
In a bowl, combine soy sauce, grated ginger, minced garlic, and a splash of rice vinegar for the marinade. Add the chicken thighs and marinate for at least 30 minutes.
2
Cook Quinoa
Rinse the quinoa under cold water, then cook it in a saucepan with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork.
3
Grill the Chicken
Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until fully cooked and juices run clear.
4
Make the Miso Ginger Slaw
In a bowl, combine shredded cabbage, grated carrots, and sliced scallions. In a separate small bowl, whisk together miso paste, ginger, rice vinegar, and a little bit of water. Pour over the slaw and toss to combine.
5
Prepare Pineapple Coulis
In a blender, puree the pineapple until smooth. Strain if desired for a smoother texture. Serve as a sauce over the chicken.
6
Assemble the Dish
On a plate, serve a portion of quinoa topped with miso ginger slaw, grilled chicken, a drizzle of pineapple coulis, and a sprinkle of chopped peanuts and scallions.