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Miso Chicken Thighs
When I was young, I liked chicken breast and white meat. I have since gone to the dark side, and chicken thighs are one of the few things I make really often. I rarely prepare them the same way, but the dark meat always stays moist and satisfies me. With just two of us I mostly use my toaster oven, which heats up very quickly and does a great job without waiting 20 minutes for my full-sized oven to preheat.
My daughter made these one evening when we were invited for dinner, and something about the salty, savory, complex flavor here grabbed my attention. I didn’t really bother to measure a thing, but I do have a good eye for measurements. In other words, if I scoop out what looks to me like two tablespoons of tahini, I am pretty close to the actual measurement. Yes, I have checked this.
This recipe was adapted from Sam Sifton at the New York Times, and as I read through the comments, I noted that a few people substituted tahini for butter. I made just half the sauce recipe for four chicken thighs, rubbing the mixture under the skin of each thigh and shmearing it on top. 35 minutes later, voila.
Miso Chicken Thighs
Serves 4-6
Ingredients
- 8 bone-in and skin on chicken thighs, about 2.5-3 pounds
- ½ stick salted butter, softened
- ½ cup white miso (red miso works fine, too)
- 2 Tbsp honey
- 1 Tbsp unseasoned white vinegar
- Fresh ground pepper to taste
Instructions
Preheat oven to 425. Line a rimmed baking sheet with foil and lightly oil it.
Mix butter, miso, honey, vinegar, and black pepper with a spatula until combined. Massage under the chicken skin, on top of the skin, and all over the chicken.
Place the chicken in a single layer on the cookie sheet and place in the oven. Roast for 30-40 minutes, basting once midway. Cool and serve. The leftovers are fantastic, too.
