Ingredients
- 6 boneless, skinless chicken thighs
- 1 tablespoon red miso
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
Instructions
- Whisk together miso, soy sauce, sesame oil, rice vinegar, garlic powder, and ground ginger in a large mixing bowl. The mixture should be thick in order to coat the chicken thighs well. If too thin, add more miso.
- Using tongs, place the chicken thighs in the bowl and coat them in the mixture.
- Let the chicken sit for 30 minutes.
- Preheat the oven to 425°F.
- Place the chicken thighs on a baking sheet and roast in the oven for 25–30 minutes. Ideally, the chicken thighs should register a temperature between 180–195°F, so the collagen can gelatinize.
Notes
To substitute bone-in, skin-on chicken thighs, roast the chicken thighs for an additional 5 to 10 minutes until the internal temperature reaches 165℉. If the chicken skin is not well browned, broil on a rack near the broiler until the skin is crispy and golden, 1 to 2 minutes.
Share on Pinterest!Pin at @Butcher_Box!