Miso Chicken with Peppers and Mushrooms

Give your next barbecue a bold umami flavour with this delicious miso chicken, peppers and mushrooms recipe.

Prep Time: 10 mins
Chill Time: 2 hours
Cook Time: 2 hours
Serves: 4-6

Ingredients:

Chicken

2kg whole chicken

12 mini peppers

12 Swiss brown mushrooms, stems trimmed

2 Tbsp extra virgin olive oil

Miso Glaze

¼ cup white miso paste

¼ cup soy sauce

2 cm piece of fresh ginger, peeled and finely grated

1 Tbsp sesame oil

Method:

Miso Chicken

  1. Combine the miso paste, soy sauce, ginger and sesame oil in a bowl. Set aside one-third of the mixture for glazing. Rub the remaining mixture all over the chicken.
  2. To truss the chicken, tuck the wings underneath the body and tie the legs together firmly with kitchen string. Wrap the string around the chicken to hold the wings and legs close to the body.
  3. Set up the barbecue for indirect rotisserie cooking at 180–200°C. Place a drip tray underneath the chicken. Thread the chicken onto the rotisserie rod, secure it firmly with the forks and centre it so it rotates evenly. Cook with the lid closed for approximately 1½–2 hours. During the final 15–20 minutes, brush the chicken with the reserved miso glaze. The chicken is ready when the thickest part of the thigh reaches 75°C.
  4. Remove the chicken from the rotisserie and rest for 15 minutes before removing the string and carving.
  5. While the chicken is resting heat the BBQ to high heat and grill the mini peppers and mushrooms until charred and cooked through. Serve with the carved Miso Chicken.