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Miso Chicken
By Namiko Hirasawa Chen · justonecookbook.com
5
| prepPrick the skin of chicken thighs with a knife tip | |||||||
| prepPat chicken dry | |||||||
| 5 boneless, skin-on chicken thighs | Marinate chicken 24 hours | Wipe marinade, pat dry | Add oil, place chicken skin-side down | Sear skin-side down, medium-low, 7 min | Flip & sear 5 min until browned | Cook until 165°F / 74°C, rest & slice | Plate, drizzle glaze, garnish & serve |
| 5 Tbsp Homemade All-Purpose Miso Sauce (for marinating) | |||||||
| 1 Tbsp neutral oil | |||||||
| 5 Tbsp Homemade All-Purpose Miso Sauce (for glaze) | Simmer miso glaze until coats spoon | ||||||
| 5 Tbsp water | |||||||
| 1 tsp toasted white sesame seeds | |||||||
| 1 green onion/scallion, chopped | |||||||
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