Grilled Miso Double Chicken Thigh With Edamame Salad

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

Add your white long grain rice with 225ml [300ml] [450ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 12-15 min, then remove the pot from the heat and keep covered for a further 10 min before 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