miso chicken
Miso adds so much flavor to miso Japanese dishes, and this one sounded like something we'd all like. So I'm saving this to try in the near future. The recipe calls for white miso which is far milder than the more common red miso (which red miso imparts a much more intense flavor). So feel free to use red miso for a zestier tone to the buttery miso glaze.
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prep time
5 Min
cook time
40 Min
method
Roast
yield
4 serving(s)
Ingredients
- 2 tablespoons unsalted butter, softened
- 1/2 cup - white miso (or use red miso, for a more intense flavor)
- 2 tablespoons honey
- 1 tablespoon rice vinegar (avoid using seasoned rice vinegar)
- 1/2 teaspoon black pepper, or to taste
- 8 - bone-in, skin-on chicken thighs (about 2 1/2 to 3 pounds total)
How To Make miso chicken
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Step 1Preheat oven to 425°F.
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Step 2In a large bowl, combine the butter, miso, honey, rice vinegar and pepper, and mix until well blended.
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Step 3Add the chicken, and rub the miso glaze over all the chicken pieces until they're well coated.
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Step 4Please chicken in a single layer in a roasting pan, and roast for 30 to 40 minutes, turning chicken once or twice, until the skin is crisp and a lightly browned. (The internal temperature should be 160° to 165°F.)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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