Grilled Miso Chicken with Quinoa, Edamame, and Corn

Dustin and I got a grill! It is probably the best thing ever right now.  We counted last night and all of our meals but one have been made on the grill for the last two weeks.  I don't know what took us so long to invest in a grill; we obviously were underestimating how often we would use it!

We also got a huge canopy for our back yard.  We had one the previous two years, but a wind storm last year took it out.  The new canopy is really sturdy, so hopefully it will withstand any wind.  And we've been using the canopy this week.  I am so thankful that the weather has been warm and sunny.  I've even been working outside under it!

We feel all set for summer cook-outs and parties.  I can't wait to have people over and enjoy our backyard.  My family is coming over this weekend for Mother's Day and my dad's birthday.  It will be the initiation party for the backyard.  I picture the corn hole boards coming out.  Do you guys play that silly game? Silly cause I'm really bad at it.

But this grilled miso chicken.  It is savory, just a little spicy, and grills up really really well because the miso and the honey caramelize and make perfect grill marks. The flavor is not overwhelmingly soy, but a really nice combination of flavors from the yogurt, lime, and miso paste that impart a deep savory flavor to the chicken.  Just be careful not to overcook the chicken--it should be juicy and delicious from the marinade.

And the quinoa with edamame, and corn is such a great side dish.  The broth flavors the quinoa, and the edamame and corn add a fullness and extra interest to the dish.  The quinoa with edamame and corn is so good it's my lunch today!  I could probably have just eaten it for dinner and been happy.

Grilled Miso Chicken
author: Happy Food Happy Home
serves 4

4 boneless skinless chicken breasts

Marinade

2 tablespoons Greek yogurt

2 teaspoons miso paste

2 teaspoons olive oil

2 teaspoons honey

juice of 1 lime (2-3 tablespoons)

2 tablespoons sliced green onions

2-3 dashes soy sauce

squirt of Sriracha, to taste

¼ teaspoon pepper

pinch of salt

1. Whisk together the marinade ingredients in a glass measuring cup.
2. Place the chicken in a large ziplock bag and add the marinade. Toss everything around in the bag to coat all the chicken pieces.
3. Marinade for at least 30 minutes and up to two hours.
4. Grill the chicken over medium high heat for 5-7 minutes per side, until cooked through.  Cooking times might vary based on your grill.  Alternatively, cook chicken in a cast iron skillet over medium heat until cooked through. 

Quinoa with Edamame and Corn

author: Happy Food Happy Home

serves 4

2 cups chicken or vegetable broth

1 cup quinoa

1 cup edamame

1 cup corn, fresh or frozen

2-3 dashes soy sauce

1 tablespoon sliced green onions

salt and pepper to taste

1. Rinse quinoa.  Bring the broth to a boil.  Add quinoa and boil for 15 total minutes.
2. After 10 minutes add the edamame and cook for 4 more minutes.
3. Add the corn and cook for 1 minute more, until corn is warmed through.
4. Let stand covered with a lid for about 10 minutes. 
5. Fluff the quinoa with a fork.   Mix in the soy sauce, green onions, and salt and pepper. 
6. Serve as a side dish or a vegetarian main dish. 

The quinoa with edamame and corn is literally the most delicious quinoa I've had.  I think it's a combination of cooking it in broth and adding lots of different flavors in--the different flavors help the quinoa pop.  You should try the quinoa with edamame and corn. 

Is the weather where you are as beautiful as it has been here?  Have you been enjoying your backyard?  What's your favorite thing to grill?