Grilled Miso Double Chicken Thigh With Edamame Salad & Brown Rice

Preheat the grill to high, then take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Add half the chopped ginger to a bowl with your miso, 1/3 of your toasted sesame oil (you'll use the rest later!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water

Stir it all together until smooth – this is your miso marinade

Add your diced chicken to the miso marinade and mix it all together until fully coated – this is your coated chicken

Boil half a kettle

Add the coated chicken to a tin foil-lined baking tray

Put the tray under the grill for 10-12 min or until the chicken is cooked through and starting to char (no pink meat!)

(Doubled your main protein? Use 2 trays!)

While the chicken is cooking, cut your cucumber in half lengthways (scrape out the inner seeds with a teaspoon and discard) then dice roughly

Add your blanched edamame beans to a colander and pour boiled water all over them to refresh them, then run under cold water until cool

Peel and slice your shallot[s] as finely as you can

Combine the remaining chopped ginger with your soy sauce, rice vinegar, remaining toasted sesame oil and 1 tsp [1 1/2 tsp] [2 tsp] sugar in a small bowl – this is your sesame ginger dressing

Add the diced cucumber, refreshed edamame beans and sliced shallot to the bowl with the sesame ginger dressing and give everything a good mix up – this is your edamame salad