Miso & Honey Chicken Thigh Lettuce Wraps
We've got a nice, light and refreshing recipe for you this week before we head into the holidays and all the delicious indulgences that they bring with these Miso & Honey Chicken Thigh Lettuce Wraps!
These chicken thighs are buttery, juicy and packed with umami flavor from the miso glaze. Miso paste is basically fermented soybeans and our organic miso paste from Ying Ying Soyfoods is absolutely incredible!
Served in a Boston lettuce wrap with seasonal vegetables, this recipe is ready in just 30 minutes and makes the perfect weekday lunch or dinner recipe!
Easily make this recipe vegan by opting to use one of our amazing flavoured tofu products from Ying Ying Soyfoods instead of the miso & honey chicken!
Meet the Farmers & Producers
The beautiful chicken thighs used in these miso honey chicken wraps is Ontario farm-raised, hormone free and antibiotic free, and locally sourced from VG Meats in Simcoe, ON.
All VG Meats products were born, raised, fed, processed and packaged in Ontario by the Van Groningen family who own and operate VG Meats.
The vibrant rainbow carrots in these lettuce wraps come from Hillside Gardens in Bradford, ON.
Hillside is a fourth generation family farm and processing facility that were early adopters of the Local Food Plus program and place a high value on sustainability and innovation.
Our local garlic from August's Harvest is used in the delicious miso honey glaze that coats these chicken thighs and gives them such a beautiful sweet and salty flavour!
August’s Harvest is now one of the largest commercial garlic growers in Ontario.
Great Lakes Greenhouses
Great Lakes Greenhouses is a certified organic greenhouse in Leamington, ON. Their greenhouse cucumbers and peppers are used in this wrap recipe.
In an effort to reduce their carbon footprint, they generate all of their energy on-site and the excess heat that is produced is captured and used to heat the greenhouse.
If you follow our recipes, whether sweet or savoury, you'll see a LOT of them include our Rosewood honey. What can we say, it's that good! Rosewood Estates is a family owned and operated winery and meadery located in the Niagara region.
Rosewood Estates uses sustainable bee-keeping practices and integrated pest management.
Our amazing Ontario edamame is from our friend Jason Persall of Pristine Gourmet in Norfolk, ON.
Owned and operated by Jason, Pristine follows conventional and non-GMO growing practices.
In addition to their edamame, they specialize in creating pure, clean, high quality oils like canola, soybean and sunflower from non-GMO seeds grown on their farm. All products are non-GMO and made with local ingredients.
Ying Ying Soyfood
Ying Ying Soyfood is a small family-owned and operated artisan tofu producer that has been proudly serving Canadians with the cleanest and best tasting tofu and soy products.
They use no chemical additives and believe that food needs to be pure and clean. This is why they also only use Certified Organic, Non-GMO soybeans grown in Ontario.
Ying Ying Soyfood's organic miso paste is a star of this recipe, used in both the chicken glaze and the miso dressing to bring the perfect level of umami to this dish!
Alliston's "Golden Dawn" was used in the glaze of this recipe, working with the honey to get the chicken thighs beautifully caramelized. It's silky smooth and full of beautiful buttery flavour made using milk from the Niagara and Golden Horseshoe region.
Heritage Farms is a family run farm started by John Dyck in 1995 and is today run by John and his sons. The beautiful Boston lettuce used as wraps in this lettuce wrap recipe is from Heritage Greenhouses.
For the Miso Honey Chicken
- 2 x Packs VG Meats Chicken Thighs (4 thighs total)
- 1/4 cup Ying Ying Soyfoods organic miso paste
- 1 tbsp rice wine vinegar
- 4 x cloves August's Harvest garlic
- 1 tbsp Rosewood Estates honey
- 2 tbsp Golden Dawn salted butter (room temperature)
For the Wraps
- 1 x Head Heritage Greenhouses Boston lettuce (or sub green cabbage leaves)
- 2 x Hillside Gardens rainbow carrots
- 2 x Great Lakes Greenhouses peppers (red + yellow)
- 1/3 Great Lakes Greenhouses cucumber
- 1 cup Pristine Gourmet edamame
- 1/2 Mike & Mike's avocado
- 5 x sprigs Mike & Mike's cilantro, chopped to garnish
- 2 x Mike & Mike's limes, cut into wedges
For the Quick Pickled Shallots
- 2 x August's Harvest Shallots
- 6 tbsp rice wine vinegar
- 2 tbsp sugar
- 1/2 tsp salt
- 2 tbsp water
For the Miso Dressing
- 1 tbsp sesame oil
- 1+1/2 tbsp Ying Ying Soyfoods organic miso paste
- 1 tbsp Rosewood Estates honey
- juice of half a Mike & Mike's lime
- 2 tbsp rice wine vinegar
Place a cast iron skillet (or oven safe skillet or baking dish) in your oven and preheat your oven to 425F.
Mince your cloves of garlics and add them to a large bowl.
Add the remaining ingredients for your miso chicken with the exception of the chicken (honey, butter, miso paste, and rice wine vinegar) and mix together until combined.
Remove your chicken thighs from the package and rinse briefly under cold water. Place the chicken thighs into your miso glaze and using your hands, mix around to coat the chicken thighs with the miso glaze.
Once your oven has preheated, carefully place your chicken thighs on the hot pan in the oven using a pair of tongs. Allow to bake for 10-15 minutes and then flip them over and allow to cook for another 10-15 minutes (about 30 minutes total). You want both sides to be nice and caramelized.
While your chicken is cooking, get started on your pickled shallots. Take 2 of your August's Harvest shallots and slice them into rings by cutting them into thin slices. Place into a small heat-safe bowl and set aside.
In a small saucepan over medium heat, combine your rice vinegar, sugar, water, and salt. Bring to a boil until the sugar has dissolved. Remove from the heat and pour the hot liquid over the cut shallots. Let sit to pickle.
Place another pot filled with water on the stove to bring to a boil while you prepare the rest of your wrap fillings!
Okay, time to practice those knife skills! Take two of your rainbow carrots from Hillside Gardens, your peppers and your 1/3 cucumber from Great Lakes Greenhouses and julienne them so resemble thin matchsticks (see this video on how to julienne).
Take your Mike & Mike's avocado and cut it in half. Remove the pit and skin and slice thinly.
Add your cup of edamame from Pristine Gourmet to your pot of boiling water and allow to cook for 2-3 minutes. Strain water and place in a bowl and set aside.
If you just want to get these wraps done quickly, cut your veggies into small dices instead of julienne's, it will taste the same!
Once your chicken is ready, carefully remove the hot pan from the oven (use your oven mitts, this pan will be VERY hot!). Remove from pan and allow to cool a bit on a plate.
In the meantime, make your miso dressing. Combine all your ingredients for the miso dressing in a small bowl (sesame oil, miso paste, lime juice, honey, and rice wine vinegar).
Next, take your head of Boston lettuce and separate the leaves. These leaves will form your wraps.
Cut your chicken thighs into thin strips and place a couple pieces in the center of your lettuce wrap. Add a slice of avocado, a few strips of each matchstick vegetable, a small scoop of edamame and a few pickled shallots. Drizzle each wrap with some of the miso dressing.
Did you try this recipe?
If so, we'd love to see your finished Miso Chicken Lettuce Wraps!
Share a photo and tag us on Instagram at @themarketat100kmfoods.