Miso Chicken with Coconut Cauliflower Rice – 30-Min Dinner
Juicy miso chicken (breast, thigh, or half chicken) with creamy coconut cauliflower rice. Pantry-friendly, gluten-free, low-carb, and ready in just 30 minutes
Equipment
- 1 air fryer
- 1 baking tray (for oven option)
- 1 Non-stick Skillet or Frying Pan (for cauliflower rice)
- 1 Bowl for miso marinade
- 1 Sharp knife
- 1 Cutting Board
- 1 Whisk
- 1 tong
Ingredients
Chicken
- 500g chicken Thigh or breast
- 75 g Miso marinade 15 g per 100 g chicken, from the batch below
- 40 g reserved clean miso marinade for brushing while cooking
Miso Marinade (Pantry Version – makes about 390 g, enough for multiple uses)
- 200 g red or white miso
- 25 g ginger grated
- 10 g garlic grated
- 30 g golden syrup
- 40 g water
- 45 g sugar
- 40 g vegetable or olive oil
Coconut Cauliflower Rice
- 600 g cauliflower rice
- 120 ml coconut milk
- 30 g desiccated coconut
- salt to taste
Optional salad
- 1 cucumber cut into matchsticks
- 4 Red radish cut into matchsticks
- 1/4 bunch fresh coriander (cilantro) leaves
Optional Quick Dressing
- 1 tbsp olive oil
- 1 tsp rice vinegar or lime juice
- pinch salt
Instructions
Miso Marinade (Pantry Version)
- In a small bowl, whisk together miso paste, golden syrup, sugar, oil, and water until smooth.
- Stir in the grated ginger and garlic.
Prepare the Chicken
- Cut a slit in each thigh (or halve the breasts) so they cook evenly.
- Add ~15 g marinade per 100 g chicken and coat well.
- Let marinate for 10 minutes.
Cook the Chicken – Air Fryer
- Place chicken skin-side up in the air fryer basket.
- Cook at 160 °C (320 °F) for 12 minutes.
- Brush with extra marinade, then cook 2–3 minutes more at 200 °C (392 °F) until bubbling and caramelized.
Cook the Chicken – Oven Option
- Place chicken skin-side up on a lined baking tray.
- Roast at 190 °C (375 °F, no fan) for 20 minutes.
- Brush with reserved clean miso marinade, then bake at 200°C fan (392°F) for another 5 minutes, until bubbling, caramelized, and cooked through.
- Check that the thickest part of the chicken reaches 75°C (167°F).
Meanwhile – Coconut Cauliflower Rice
- Toast desiccated coconut in a dry skillet until golden. Set aside.
- Pour in coconut milk same skillet and bring to a gentle simmer.
- Stir in cauliflower rice and salt; cook 4–5 minutes until fluffy.
- Fold the toasted coconut back and cook for 1 more minute to combine.
Optional Salad
- Slice cucumber and radish into matchsticks.
- Toss lightly with olive oil, vinegar/lime juice, and salt (if using dressing).
- Top with coriander leaves.
Assemble & Serve
- Spoon coconut cauliflower rice into bowls.
- Top with miso chicken.
- Garnish with the optional salad. Serve.
Notes
Use 115 g total marinade for this recipe: 75 g for marinating the chicken and 40 g reserved separately for brushing during cooking. Store the remaining marinade in the refrigerator for up to 1 week.
Cooking the cauliflower rice while the chicken roasts keeps this a true 30-minute dinner. Toasting the coconut first brings out a nutty aroma and makes the rice more flavorful.
Cooking time varies with the size and cut of chicken.
- Boneless breast cooks fastest.
- Thighs take a little longer, especially bone-in.
- Half chickens require the most time.