For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
Lemon Miso Butterflied Chicken
A Taste of Wild - Tasmania
RV-friendly recipes that will take your road cuisine to the next level. Sarah Glover, Australian chef and cookbook author, shares her genius take on delicious meals you can make wherever you go. Follow along as she shares delightful meals, breathtaking views of Tasmania and a taste of the wild.
Lemon Miso Butterflied Chicken Recipe
Miso has become a new love affair for me. I didn’t learn to cook with a lot of Asian condiments, but I have really enjoyed learning how to incorporate them into my cooking, and I love how discovering and using new flavorings gives life to some old favorites.
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 3 cloves garlic, finely chopped
- Finely grated zest and juice of 2 lemons
- 1 tablespoon pure maple syrup
- 1/3 cup white miso paste
- 1/2 chicken, butterflied or spatchcocked (ask your butcher to do this for you)
- 1 head of butter lettuce, washed and separated into leaves
- 1/2 cup goat’s cheese, crumbled
- 1/3 cup mixed seeds (I like pumpkin, sunflower and sesame)
- 1 Cutting board
- 1 Sharp knife
- 1 Whisk
- 1 Large baking dish
- 1 Medium mixing bowl
Whisk together the olive oil, garlic, lemon zest, maple syrup and miso paste in a large baking dish. Add the chicken and turn to coat in the mixture. Cover and marinate in the fridge for at least 2 hours.
Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt. Place the chicken on the grill, skin side down, and cook slowly until the fat has rendered and the skin is golden and crisp, about 15 minutes. Turn the chicken over, close the lid and continue grilling for another 20 minutes or until just cooked through. Remove from the grill, cover loosely with with foil and allow to rest for 10 minutes before cutting.
Prep the salad. I have chosen butter lettuce but you can use any green lettuce you like. Dress the leaves with the lemon juice and a little extra virgin olive oil, then sprinkle with goat’s cheese and seeds. Serve with the chicken.
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