Imported from the web

Miso-Honey Chicken and Asparagus

Name: Miso-Honey Chicken and Asparagus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 3 tbsp white miso; 3 tbsp mild honey; 3 tbsp soy sauce or tamari (Use soy sauce or tamari.); 1 tbsp rice vinegar; 2 tsp fresh ginger (Finely grated.); 2 tsp garlic (Finely grated.); 2 tsp chile-garlic sauce or other hot sauce (Use chile-garlic sauce or another hot sauce; adjust to taste as desired.); 5 tsp neutral oil (for drizzling over the asparagus.); 1 tbsp water (For the marinade.); 1.5 lb boneless, skinless chicken thighs (Source quantity range: 1½ to 2 pounds.); 1 lb asparagus (1 large bunch (about 1 pound), trimmed.); salt (Season the asparagus; amount not specified.); pepper (Season the asparagus; amount not specified.); 2 scallions (Thinly sliced, for serving.); cooked rice (Optional, for serving; amount not specified.)

Imported by Scarlet Park on SeeMeCook

A quick broiled sheet-pan meal of chicken thighs and asparagus glazed with a punchy miso-honey marinade, rich with garlic, ginger, and hot sauce. The marinade also serves as a finishing sauce; serve with rice if desired.

4 servings20 minEast Asian

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Ingredients

3 tbsp white miso
3 tbsp mild honey
3 tbsp soy sauce or tamari (Use soy sauce or tamari.)
1 tbsp rice vinegar
2 tsp fresh ginger (Finely grated.)
2 tsp garlic (Finely grated.)
2 tsp chile-garlic sauce or other hot sauce (Use chile-garlic sauce or another hot sauce; adjust to taste as desired.)
5 tsp neutral oil (for drizzling over the asparagus.)
1 tbsp water (For the marinade.)
1.5 lb boneless, skinless chicken thighs (Source quantity range: 1½ to 2 pounds.)
1 lb asparagus (1 large bunch (about 1 pound), trimmed.)
salt (Season the asparagus; amount not specified.)
pepper (Season the asparagus; amount not specified.)
2 scallions (Thinly sliced, for serving.)
cooked rice (Optional, for serving; amount not specified.)

Steps

1
In a bowl, whisk together the white miso, honey, soy sauce or tamari, rice vinegar, grated ginger, grated garlic, chile-garlic sauce, 1 tablespoon of the neutral oil, and 1 tablespoon water until smooth.
2
Refrigerate half of the marinade to use for serving.
3
Place the chicken thighs in a shallow dish or zip-top bag and pour the remaining marinade over them. Toss until coated, then marinate in the refrigerator for up to 30 minutes; the source cautions that a longer marinade may dry out the chicken.
4
When ready to cook, position an oven rack 6 inches below the broiler and heat the broiler. Line a large baking sheet with aluminum foil.
5
Remove the chicken from the marinade, scraping off and discarding any excess marinade. Arrange the thighs in a single layer on one side of the prepared baking sheet, flatter side up.
6
Arrange the asparagus on the other side of the baking sheet. Drizzle it with the remaining 2 teaspoons of oil, season with salt and pepper, and toss to coat.
7
Broil until the chicken is cooked through with some charred spots and the asparagus is browned, about 10 minutes. Keep an eye on the pan because broilers may have hot spots.
8
To serve, drizzle the chicken with the reserved marinade and sprinkle with sliced scallions. Serve with cooked rice if desired.

Notes

The marinade is both the chicken marinade and the sauce for serving. Arrange the thighs in one layer for even cooking and charring. Broccolini may be substituted for asparagus. Total time is 20 minutes, plus marinating; the structured recipe specifies marinating for up to 30 minutes.