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.