Grilled Miso-Honey Chicken Skewers

with basil-lemongrass romaine salad

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

Miso, with its umami-packed savoriness, is begging for sweetness to balance it out. Honey is a long-time favorite complement to miso, and pairs beautifully on these grilled chicken skewers. Alongside a salad of fresh romaine, Anjou pear, and a lemongrass-basil vinaigrette, this healthy, tasty dish is about to become a long-time favorite of yours.

In Your Box (serves 2)

  • Info
    2 tsp. Miso Paste - Gluten-Free
  • ½ fl. oz. Honey
  • 1 fl. oz. Toasted Sesame Oil
  • 1 Anjou Red Pear
  • 1 Romaine Heart
  • 2 Basil Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • 1 fl. oz. Seasoned Rice Vinegar
  • 1 Tbsp. Lemongrass Puree
  • 6 Wooden Skewers

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Mixing Bowls
  • 1 Grill Pan or Outdoor Grill

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Combine miso paste, honey, and sesame oil in a small mixing bowl. Set aside. Core and cut pear into ¼” dice. Hold romaine head at root end and chop coarsely. Stem and coarsely chop basil. Rinse chicken breasts and pat dry. On a separate cutting board, slice each chicken breast lengthwise into thirds, then halve each piece to create 12 long strips.

  • Step 2 - Make the Dressing

    Make the Dressing

    In a large mixing bowl, whisk together seasoned rice vinegar, lemongrass, 1 Tbsp. olive oil, and basil (reserve a pinch for garnish). Season with a pinch of salt and pepper. Refrigerate until ready to use.

  • Step 3 - Assemble the Skewers

    Assemble the Skewers

    Thread two chicken pieces onto each skewer and set aside on a plate. Season both sides with ½ tsp. salt and a pinch of pepper.

  • Step 4 - Cook the Skewers

    Cook the Skewers

    Heat outdoor grill or grill pan over medium heat. Coat grill pan with cooking spray. Add chicken skewers to hot grill and cook until well-charred and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side. Brush each cooked skewer with miso-honey mixture.

  • Step 5 - Toss the Salad

    Toss the Salad

    Place romaine and pear in bowl containing dressing. Toss to combine all ingredients.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place a serving of salad on a plate and top with skewers. Garnish with remaining basil.

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