|
Miso Chicken
adapted from NY Times
If you're looking for an easy way to add umami packed flavor - this recipe is for you!!! One of Kirsten's all time favorite recipes.
4 servings
Ingredients
3 tbsp butter
1/2 c miso (I have shiro, you can use whatever)
2 tbsp honey
1 tbsp rice vinegar
black pepper
6-8 chicken thighs with skin, bone-in
Preparation
adapted from NY Times
If you're looking for an easy way to add umami packed flavor - this recipe is for you!!! One of Kirsten's all time favorite recipes.
4 servings
Ingredients
3 tbsp butter
1/2 c miso (I have shiro, you can use whatever)
2 tbsp honey
1 tbsp rice vinegar
black pepper
6-8 chicken thighs with skin, bone-in
Preparation
- Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
- Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
