Miso Honey Chicken

Crisp chicken thighs roasted in a miso-honey glaze with ginger, garlic and sesame.

Ingredients

• Chicken and Glaze — 2–2½ lbs Bone-In, Skin-On Chicken Thighs
• Chicken and Glaze — ¼ cup White Miso Paste
• Chicken and Glaze — ¼ cup Honey
• Chicken and Glaze — 3 Tbsp Soy Sauce
• Chicken and Glaze — 2 Tbsp Rice Vinegar
• Chicken and Glaze — 3 Garlic Cloves Minced
• Chicken and Glaze — 3 tsp Fresh Ginger Finely Grated
• Chicken and Glaze — 1 Tbsp Sesame Oil
• Chicken and Glaze — 2 Tbsp Water
• Chicken and Glaze — 1-2 Tbsp Avocado Oil
• Chicken and Glaze — Kosher Salt and Black Pepper to Taste
• Chicken and Glaze — 2 Scallions Chopped
• Chicken and Glaze — Sesame Seeds for Garnish

Method

1. PREPARE: Take the chicken out of the refrigerator 30 minutes before cooking. Heat the oven to 400°F. Pat the thighs dry and season with salt and pepper.
2. MAKE THE GLAZE: Whisk the miso, honey, soy sauce, rice vinegar, garlic, ginger, sesame oil and water until smooth.
3. SEAR: Heat the avocado oil in a large oven-safe skillet over medium-high heat. Cook the chicken skin-side down for about 8 minutes, until deeply golden and crisp. Flip and cook for 2–3 minutes.
4. GLAZE AND ROAST: Remove from the heat. Spoon the glaze over the chicken and turn to coat. Add the remaining glaze to the pan. Roast for about 15 minutes, basting with glaze from the pan after about 8 minutes. Continue until the thighs reach 175–185°F internally.
5. FINISH: Brush again with the hot pan glaze after roasting. Rest for 5 minutes. Spoon over the pan juices and garnish with scallions and sesame seeds.