Adapted from a New York Times recipe, this is a simple and delicious meal that combines the sweetness of honey, the rich umami of miso, and balances it out with a little kick of vinegar. No marinating is required – making it a perfect weeknight dish, but you can make this dish ahead of time, and let the chicken sit in the fridge up to overnight.
- 4 Bone-in skin on Chicken Thighs (~2 lbs total)
- 2 Tbsp butter, softened
- ¼ Cup White Miso (or other miso)
- 2 Tbsp honey
- 1-2 tsp fresh grated ginger
- 2 tsp rice vinegar
- ½ tsp salt
- ½ tsp pepper
- Preheat oven to 425
- Mix butter, miso, honey, ginger, rice vinegar, salt and pepper in a medium sized bowl. Add chicken thighs and toss to coat.
- Place thighs, skin side up, on a baking sheet or pan and bake in the middle rack for 30-40 minutes until a meat thermometer registers at least 165, flipping once or twice.
Notes: The chicken may get very dark because the honey is caramelizing. Loosely tent the chicken with aluminum foil if it gets too dark. If you forget to soften the butter, you can melt it in the microwave before mixing it with the other ingredients. Also, the chicken is great the next day, reheated or cold.
We serve this dish with Mashed Sweet Potatoes, and a salad with Asian Vinaigrette.
Mashed Sweet Potatoes
- 1 to 1 ½ pounds sweet potatoes
- 1 Tablespoon butter
- ¼ cup milk or half and half
- Honey to taste
- Salt and pepper to taste
- Peel and cut sweet potatoes in to ½ inch cubes. Put potatoes in cooking pot and cover with water. Bring to a boil and cook until a fork can be easily inserted through a potato.
- Drain potatoes and return to cooking pot. Add tablespoon of butter then mash the sweet potatoes to desired consistency.
- Add the milk or half and half (you can add more or less depending on the consistency you like). Add desired amount of honey to give the dish sweetness. Salt and pepper to taste. When done with the seasoning you should have the perfect sweet salty combination of taste.
- 1 Tbsp Sesame oil
- 1 Tbsp Vegetable oil
- 1 Tbsp Rice wine vinegar
- 1 Tbsp peanut butter
- ¼ tsp Salt (kosher)
- ¼ tsp Fresh ground pepper
- 2 tsp Honey ( you can use more or less depending on your tastes)
- 1 tsp Fresh lime juice ( again you can use more or less)
Mix all ingredients together in a small bowl with a whisk. Let sit for 10-15 minutes. Taste vinaigrette to see if it is to your liking. If you want a sweeter vinaigrette add more honey. If you want a more acidic vinaigrette add more lime.