MISO CHICKEN
Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.
Provided by Sam Sifton
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : @context http, Calories 864, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 1525 milligrams, Sugar 11 grams, TransFat 1 gram
SPICY ROASTED CHICKEN THIGHS WITH MISO AND GINGER
Overall, this is a tangy, slightly sweet and salty recipe with a pleasant kick of heat from the chili sauce. I love chicken thighs; they are just so forgiving, and take so well to so many different types of seasoning.
Provided by mcspeltz
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Pat chicken thighs dry and place in a large bowl.
- Combine garlic, ginger, lemon zest, miso paste, vegetable oil, sesame oil, rice vinegar, soy sauce, and chili-garlic sauce in a food processor or small chopper; blend until a saucy red paste forms.
- Dump paste over the chicken and mix until well coated. Spread chicken in a single layer on a large baking sheet.
- Roast in the preheated oven for 15 minutes. Flip and continue to cook until no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts : Calories 224 calories, Carbohydrate 4.9 g, Cholesterol 70.1 mg, Fat 13.6 g, Fiber 1.8 g, Protein 20.3 g, SaturatedFat 3.1 g, Sodium 500.6 mg, Sugar 1 g
MY MISO THIGHS
Make and share this My Miso Thighs recipe from Food.com.
Provided by Lori 13
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven 500.
- Combine the garlic, miso, stock, vinegar and worcestershire.
- Pour over chicken. Bake 15 minutes.
- Turn. Bake 10 more minutes.
- Transfer chicken to a plate. Keep warm.
- Skim fat from pan juices.
- Add sake. Reduce 10 minutes.
- Place chicken on plates. Top with sauce.
- Garnish with parsley and onions.
Nutrition Facts : Calories 108.4, Fat 3.1, SaturatedFat 0.8, Cholesterol 57.7, Sodium 239.4, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 14.6
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