Sheet-Pan Miso-Honey Chicken and Asparagus(or Radish)
….First and foremost, I highly recommend this recipe. It’s incredibly delicious, and you won’t know its taste unless you try making it. The seasoning is simple but surprisingly well-balanced.The honey and miso created a fabulous, crusty exterior with a salty-sweet, caramelized flavor that sealed in the juices of the chicken. Baked perfectly in my mind! White miso paste has such a lovely floral fragrance and salty note, so I knew it would pair nicely with honey. It’s not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savory paste, made from fermented rice, barley, and soybeans, isn’t that hard to find. However, what can be challenging is understanding the different varieties available. I chose the popular white miso. After marinating overnight, if possible, you’ll definitely want to cook your chicken with indirect heat. Tender, juicy chicken thighs are coated in a flavorful miso sauce and roasted to crispy, golden perfection with colorful vegetables. It’s a complete meal that comes together on one sheet pan — easy to make and easy to clean up! As a mom, I know that sometimes it’s a struggle to get meals on the table fast. When you need a quick and nutritious meal, think of sheet pan meals like this sheet pan miso honey chicken thighs. All you need is chicken, some vegetables, and a sheet pan, and you’re all set.
Servings: 4
Time: 40 minutes, plus overnight for marinating chicken
Ingredients:
- 1 1/2 to 2 pounds of boneless, skinless chicken thighs, with fats removed
- 20 asparagus
- 20 radishes
- chives(or green onion) to taste, sliced thinly
- cooked rice(optional) for serving
- 3 tbsp white miso
- 3 tbsp mild honey
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp finely grated fresh ginger
- 2 tsp finely grated fresh garlic
- 2 tsp chili -garlic sauce
- 1 tbsp + 2 tsp avocado oil
- 1 tbsp water
- salt & pepper
Cooking Instructions:
- Make the marinade: Combine the miso, honey, soy sauce, vinegar, ginger, garlic, chili-garlic sauce, 1 tbsp avocado oil, and water in a bowl and whisk them together. Refrigerate half of the marinade for serving.
2. Place the chicken in a tray and pour the marinade over the chicken. Keep it in the refrigerator overnight.
3. After overnight marinating, heat the broiler with a rack set 6 inches below it. Remove the chicken from the marinade, scraping off and discarding any excess. Place the chicken in a single layer on one side of the baking sheet, along with the radish (mixed with 1 tbsp of the miso mixture).
4. Broil them for 10 minutes until the chicken is cooked. Flip the chicken and add the asparagus(mixed with 1 tbsp of the miso mixture) to the tray.
5. Broil them for 10 minutes until the chicken is cooked through with some charred spots and the asparagus is lightly greened.
6. Turn off the broiler and place the tray on the counter.
7. To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of chives. Serve with rice, if desired.
8. Serve it hot.
You can also view this recipe on instagram.
