Chicken Thighs with Miso Compound Butter and Raw Pak Choi


Preparation info

  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in

Meat Manifesto

Meat Manifesto

By Andy Fenner

Published 2017

  • About

Compound butter? What the hell is that? Chill. It’s a cheffy name for ingredients creamed into butter. It’s brilliant when added to pretty much anything: grilled chicken (as in this recipe) or vegetables (broccoli, aubergine, asparagus) cooked on a griddle pan or over a fire. Even a juicy piece of beef would be up for it. The recipe below doesn’t require all of the butter, so store the rest in your fridge.


For the Butter

  • 12 Tblsp butter, at room temperature
  • 6 Tblsp red miso
  • juice and zest of 4 limes


    For the Butter

    • In a deep glass bowl, use a whisk to very thoroughly mix the butter, miso and juice and zest of the lime.
    • Refrigerate as is or, using a spatula, smear onto a sheet of plastic clingwrap. Roll the butter (inside the clingwrap) into a cylindrical shape; once set, it can be cut into neat discs.

    For the Chicken

    • Place the chicken and all the other ingredients into a sealable plastic bag and massage thoroughly to ensure that the thighs are well coated.
    • Release air from bag and refrigerate for 2–3 hours.
    • Remove the chicken from the bag and shake off any excess marinade.
    • On the stovetop, add enough canola oil to cover the base of a large pan and heat over a medium flame. Add 2 tablespoons of miso butter and immediately add the chicken.
    • Using tongs, turn the pieces frequently and cook for 6–8 minutes. The miso will give the meat a good colour, but watch carefully so that it doesn’t burn.