Sticky Miso Chicken Thighs with Scallion Rice
Servings 4 servings
Ingredients
- Bone-in chicken thighs
- Miso paste
- Honey
- Soy sauce
- Rice vinegar
- Garlic
- Ginger
- Sesame oil
- Water
- Salt
- Pepper
- Rice
- Scallions
- Butter
Optional Sticky Miso Glaze
- 1 tablespoon miso
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1-2 tablespoon water
Instructions
- Make the Miso Marinade: In a bowl, whisk together miso paste, honey, soy sauce, vinegar, garlic, ginger, sesame oil, and water until smooth.
- Marinate the Chicken: Season thighs with salt and pepper, coat in the marinade, and let sit 30 minutes (or up to overnight in the fridge).
- Bake: Preheat oven to 400°F. Arrange the chicken in a foil-lined baking dish and bake 35-45 minutes, or until internal temp reaches 175-185°F. Broil the top for the last 2-3 minutes for caramelization.
- Make the Scallion Rice: Cook rice according to package directions. Sauté the white parts of the scallions in butter, then stir into the cooked rice with the scallion greens and optional sesame oil.
- Optional Sticky Miso Glaze: Simmer the miso, honey, soy sauce, vinegar, and water in a pan until thick and glossy. Drizzle over the cooked chicken.
- Serve: Plate the scallion rice, top with miso chicken thighs, and drizzle with extra glaze. Garnish with sesame seeds and scallions.