Black Rice, Natural Super Food
Corn and Blueberry Salad

Chicken Thighs with Roasted Snap Peas with Chili-Miso Butter

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I made these peas for dinner last night and man oh man are they great
You can make the peas as mild or spicy as you like. The heat comes from your choice of hot sauce. I think these would also be great with a sweet chili sauce.

The recipe calls for grilling the peas before tossing them with the spiced butter. I opted to roast them in the air fryer since it was already hot and ready to go after the chicken was done. How I did that is added to the recipe

The salad was simply green leaf lettuce topped with feta cheese, sliced strawberries, and croutons that I toasted in the air fryer. Hummm see a pattern here? 
Oh yeah, I made a vinaigrette using one Tbsp. rice vinegar and 2 Tbsp. avocado oil, 2 tsp. orange zest, 2 Tbsp. orange juice, a tsp. honey, a medium shallot thinly sliced, and a grated clove of garlic. Yummmeeee


Grilled Snap Peas with Chili-Miso Butter


  • Serves 6

    1 lb. sugar snap peas, trimmed
    2 Tbsp. avocado oil
    1/2 tsp. salt, divided
    1 Tbsp. butter softened
    1 Tbsp. white or yellow miso
    1 tsp. chili-garlic sauce, or Sriracha
    1 tsp. rice vinegar
       Toasted sesame seeds & sliced scallions for serving


  1. Grill Instructions:

    Preheat grill to high
    Toss peas with oil and 1/4 tsp salt in a large bowl. Transfer to grill basket. Grill, stirring occasionally until charred, about 4 minutes
    Combine butter, miso, chili-garlic sauce (or Sriracha,) vinegar and the remaining 1/4 teaspoon salt in the bowl. Add the peas and toss to coat. Garnish with sesame seeds and scallions if desired.

    koko’s air fryer instructions
    Preheat air fryer to 400*F
    Toss peas with oil and 1/4 tsp salt in a large bowl. Add half the peas to the basket and set timer for 10 minutes. Start frying, the shake or stir the peas half-way through frying, fry until the peas begin getting golden brown with little char spots on them. Transfer to bowl and cover with foil to keep warm until the second batch of peas are finished frying. Combine the peas and toss with the chili-miso butter.

    Source: Eating Well Magazine, June 2021

And that's that!