Sticky Miso Chicken Thighs with Butternut Squash - Greenspoon
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Sticky Miso Chicken Thighs with Butternut Squash

Sticky Miso Chicken Thighs with Butternut Squash

Course: Recipes, MainDifficulty: Easy
Total time





This is such a delicious way to enjoy chicken, and get your gut-friendly dose of fermented foods in at the same time! It’s a great balance of salty and sweet, and we really enjoyed it with a whole roasted cauliflower alongside. This is inspired by Donna Hay, one of our favourite Australian cooks!

xx Juliet Kennedy


  • 1 butternut squash – thinly sliced

  • 2 tblsp olive oil

  • 2 tblsp sesame seeds + extra for sprinkling on top

  • Sea salt

  • Spring / salad onion, thinly sliced 

  • Coriander leaves 

  • For the miso sauce:
  • 5 tblsp miso paste

  • 1 tblsp sesame oil

  • 1 tblsp soy sauce

  • 60ml Mirin

  • 2 tblsp brown sugar

  • 6 chicken thigh fillets


  • Preheat the oven to 220°C. Place the butternut, oil and salt in a bowl and toss to coat. Place on a baking tray lined with baking paper, and roast for 20 minutes.
  • Whilst it roasts, make the sticky chicken miso by mixing all the ingredients together, then adding the chicken thighs. Allow them to marinate while the butternut cooks.
  • After 20 minutes, add the chicken thighs to the butternut dish, as well as all the miso marinade, and return to the oven. Cook for a further 20 minutes or until the chicken is cooked through and tender.
  • Sprinkle with sesame seeds, coriander leaves and finely sliced spring onion, and serve!

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