Miso Glazed Chicken Thighs

Name: Miso Glazed Chicken Thighs
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 6
Cuisine: Japanese
Ingredients: 3 tbsp Red Miso Paste (3 tablespoons red miso paste); 2 tbsp Soy Sauce (2 tablespoons soy sauce); 1 tbsp Rice Vinegar (1 tablespoons rice vinegar); 3 tbsp Honey (3 tablespoons honey); 2 tbsp Sesame Oil (2 tablespoons sesame oil); 2 cloves Garlic (2 cloves garlic, grated or crushed); 2 tsp Ginger (2 teaspoon fresh grated ginger); 2 lb Chicken Thigh (2 pounds boneless, skinless chicken thighs); 0 pieces Scallion (thinly sliced green onion, for serving); 0 pieces Sesame Seeds (sesame seeds, for serving); 0 pieces Lime Juice (fresh lime juice, for serving)

Miso Glazed Chicken Thighs - Dinner (Japanese)

65 minJapanese

Servings6

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Dairy Free
Egg Free

Steps

1Add all of the ingredients, except the chicken thighs, to a large mixing bowl and whisk until well combined.
2Next, add the chicken thighs to the mixing bowl and use a pair of kitchen tongs to toss the chicken thighs until they are well coated in the marinade. Let the chicken marinate for at least 30 minutes or up to overnight in the fridge.
3Preheat the oven to 425 degrees and line a sheet pan with a silicone baking mat.
4Place the chicken thighs on the lined baking sheet in an even layer. Bake for 20 minutes at 425 degrees or until their internal temperature reaches 165 degrees.
5Remove the chicken from the oven and use a pastry brush to baste each piece with the pan juices, making sure they are well covered.
6Place the chicken back in the oven and broil on high for 2-4 minutes or until the glaze is sizzling and beginning to caramelize and the edges of the chicken start to crisp up.
7Once the chicken is finished cooking, transfer it to a serving dish. Garnish with thinly sliced green onion, sesame seeds, and a squeeze of lime before serving. Enjoy!