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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2 Tbspunsalted butter, softened
1/2 cupwhite miso (or use red miso, for a more intense flavor)
1 Tbsprice vinegar (avoid using seasoned rice vinegar)
1/2 tspblack pepper, or to taste
8bone-in, skin-on chicken thighs (about 2 1/2 to 3 pounds total)
How to Make Miso Chicken
- Preheat oven to 425°F.
- In a large bowl, combine the butter, miso, honey, rice vinegar and pepper, and mix until well blended.
- Add the chicken, and rub the miso glaze over all the chicken pieces until they're well coated.
- Please 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.)