Miso Garlic Glazed Chicken

Tender, lusciously salty, very juicy chicken! 

The first time I made this Glazed Miso Chicken dish I used a whole bird and spatchcocked to remove the backbone so she would lay flat on the grill. Because the sauce has both oils and honey, the skin ‘caught’ a bit and got a little too blackened. I don’t mind a little char, but my husband, Jerry is not a big fan. It still was absolutely delicious.

Here is her backbone broken completely in two pieces. I just hope and pray it happened after she was slaughtered. It disgusts me how cruelly we treat commercially raised critters.

Another problem, because this poor hen had a broken spine (I can relate!), once the backbone was out she didn’t lay quite flat.

I started grilling on a very high heat with the bird sitting on foil, as I knew the skin would probably burn  before the bird cooked through. A meat thermometer is a must using this grilling method. Grill until the thickest portion reaches 165 degrees.

The first night we had the legs. Jerry and I both prefer dark meat to white.

The second night we had the breast.

The next time I made this recipe, I oven roasted bone-in, skin-on chicken thighs. You could also roast breasts or the whole bird. One of the things I like about this recipe is that you make the Miso marinade in the morning; let the chicken soak in the sauce all day and it’s ready to go by super time. This meal is company-worthy.

I always have miso in the fridge. It’s a wonderful umami addition to many different dishes. Although miso can ‘spoil’ it takes a very long time as the soybeans are fermented which prolongs the shelf life. Over time the flavor and texture can degrade, but if stored covered tightly in the fridge it will last for months.

Ingredients For the Sauce Include:

1/2 cup miso (either red or white); 1 inch knob of fresh ginger root-grated to make about 1 Tbsp.; 4 cloves garlic, also grated-about 2 rounded Tbsp.; 1 Tbsp. soy sauce; 1 tsp. sesame oil (I used toasted.); 2 Tbsp. olive oil; 1 Tbsp. Rice Wine vinegar, pinch of red pepper flake and 1 Tbsp. honey.

Mix thoroughly to incorporate all ingredients. I like grating the garlic and ginger root as you get tons of flavor, but the actual pieces disappear.

Generously coat each side of the thighs with the sauce. I used all the sauce to make 6 thighs so slathered it on pretty thickly. Start by coating the inside and then tightly wrap the thighs into bundles and coat the outside.

Line a baking pan with foil and spray the foil with cooking spray. Place seam-side down and refrigerate, uncovered for 5 to 6 hours.

Preheat oven to 425 degrees.

Take out of the fridge for about 1/2 hour to bring to room temperature before beginning to roast. Roast for 15 minutes at high heat, then reduce heat to 350 degrees and bake another 15 minutes or until thighs register 165. The cook-time will depend on the size of your thighs, but you do not want to overcook.

These thighs were juicy, tender and perfect at 30 minutes roasting time.

I hope you enjoy this recipe as much as we did! 

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Miso Garlic Glazed Chicken Thighs

Moist, umami rich, agonizingly tender chicken. This is a company-worthy dish!

Ingredients

• 6 Chicken thighs, bone-in, skin-on

To Make the Miso Glaze

• 1/2 cup Miso
• 1 inch Fresh ginger root, grated
• 4 cloves Garlic, grated
• 1 Tbsp. Soy sauce
• 1 tsp. Sesame oil
• 2 Tbsp. Olive oil
• 1 Tbsp. Rice wine vinegar
• 1 Tbsp. Honey
• Pinch Red pepper flake

Instructions

• To make the sauce, in a small bowl, thoroughly mix all ingredients.
• Open the chicken thighs and generously coat the underside. Roll tightly into bundles and coat the outside of the chicken. Use all of the sauce for 6 chicken thighs.
• Line a baking pan with foil and spray with cooking spray. Place the thighs seam-side down in the pan and place in the refrigerator, uncovered for about 6 hours.
• Remove from the fridge about 1/2 hour before roasting to bring to room temperature. Preheat oven to 425 degrees.
• Roast at high heat for 15 minutes. Reduce heat to 350 and roast another 15 minutes or until temperature is at 165 degrees.