Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 3 tablespoons of white miso paste, 4 tablespoons of apricot jam, 2 tablespoons of fresh lemon juice, 3 minced garlic cloves, 1 tablespoon of grated fresh ginger, 0.5 teaspoon of chili flakes, 1 tablespoon of vegetable oil, 0.5 teaspoon of salt, and 0.25 teaspoon of freshly ground black pepper to form the marinade.

2. 2

   Add 600 grams of cubed boneless, skinless chicken thighs to the marinade, ensuring all pieces are thoroughly coated, then cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.

3. 3

   Meanwhile, soak 8 wooden skewers in water for 30 minutes to prevent burning, then alternately thread the marinated chicken cubes with wedges from 1 large red onion and squares from 1 large green bell pepper onto each skewer.

4. 4

   Preheat your grill to a medium-high temperature and lightly brush the grill grates with the remaining 1 tablespoon of vegetable oil to prevent sticking.

5. 5

   Place the assembled Mielie-Miso Chicken Sosaties on the hot grill and cook for 15-20 minutes, turning them every few minutes to ensure even cooking and light charring on all sides.

6. 6

   Remove the Mielie-Miso Chicken Sosaties from the grill once the chicken is cooked through and no longer pink inside, then serve immediately with your favorite South African accompaniments, such as pap or a fresh salad.