45 minutes
A savory and sweet chicken dish with a delicious honey-miso glaze.
Unsalted Butter, softened
tablespoons
White Miso
cups
tablespoons
Rice Vinegar, do not use seasoned rice vinegar
tablespoons
to taste
Chicken Thighs, skin-on, bone-in
0 lb
1. Preheat Oven
Preheat your oven to 425°F. This high heat will help the chicken skin become golden brown and crisp.
2. Prepare Miso-Butter Mixture
In a large bowl, combine the softened butter, white miso, honey, rice vinegar, and a generous sprinkle of black pepper. Use a spatula or spoon to mix these ingredients until they are well combined and smooth.
3. Coat Chicken Thighs
Add the chicken thighs to the bowl with the miso-butter mixture. Massage the mixture thoroughly over each piece of chicken, ensuring they are well coated.
4. Arrange Chicken
Arrange the coated chicken thighs in a single layer on a roasting pan. This arrangement helps the chicken cook evenly.
5. Roast Chicken
Roast the chicken in the preheated oven for 30 to 40 minutes. During roasting, turn the chicken pieces over once or twice to ensure they cook evenly and the skin becomes crispy.
6. Check Temperature
After 30 minutes, check the internal temperature of the chicken using a meat thermometer. The chicken is done when it reaches an internal temperature of 160 to 165°F.
7. Serve
Once the chicken reaches the right temperature and the skin is golden brown and crisp, remove the roasting pan from the oven. Serve the Honey-Miso Glazed Chicken Thighs hot and enjoy this deliciously savory dish!
Use pork, salmon, firm tofu, eggplant, or shrimp with the glaze.
Serve as rice bowls, in noodle stir-fry, wraps or tacos, or atop a salad.
Create a soy-honey glaze, maple-soy glaze, spicy glaze, garlic-ginger glaze, or balsamic-honey glaze.
Explore baking, grilling, pan-searing, or broiling for different textures and flavors.
Incorporate lemongrass and fish sauce for a Southeast Asian variant, or sesame oil for nuttiness, and Gochujang or Sriracha for spice.
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