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Spicy Roasted Chicken with Miso and Ginger

April 4, 2011

I bought a tub of red miso a few weeks ago for a reicpe that used about a tablespoon of it, so I’ve been on the hunt for

miso glazed chicken with asian slaw

recipes that call for it.  Unfortunately, it seems most recipes call for white miso, so the ones that call for red go to the top of my make list.  I’m glad I tried this one  because it’s the perfect weeknight recipe and even quicker if you make the marinade ahead of time and put it in the fridge overnight and cook it the next day.  The chicken comes out really flavorful.  In fact, I didn’t hear the end of it at my office because it smelled so good when I reheated it for lunch the next day.  I served this with steamed jasmine rice and a crunchy peanut slaw I loved and will make again…it’s a great side for sandwiches or a cookout.  This recipe comes from The Kitchn and serves 4-6.


2 lbs. boneless skinless chicken thighs (or you can use bone-in, they just take longer to cook)

3 T miso paste

One 2-inch piece fresh ginger, peeled and chopped

4 to 6 garlic cloves

1 lemon, zested

1 T vegetable oil

1 T sesame oil

1 T rice vinegar

1 T soy sauce

1 T chili garlic sauce OR red chili paste


Take the chicken thighs out of their packaging and pat dry.

In a food processor or small chopper whiz the rest of the ingredients until they form a saucy red paste.  Pour sauce over the chicken in a large bowl or pan and mix well. Refrigerate the chicken overnight — or bake immediately.

To bake, heat the oven to 425°F. Spread the chicken in a single layer on a large baking sheet or roasting pan. Bake for 30 minutes, flipping the chicken thighs over once halfway through the baking time. When the internal temperature of the chicken is between 160 and 165°F, take the pan out and let the chicken rest for 5 minutes.

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