Recipe. You Won't Want to Miss This!
Miso Chicken
3 tbs. butter, softened or alternately cut into tiny pieces with 2 knives as you would for pie crust
¼ cup white miso
1 tbs. honey
1 tbs. rice vinegar
hot pepper sauce to taste (I use approximately 3 shakes)
8 skinned, boneless chicken thighs
2 scallions chopped
Preheat oven to 425 degrees
In a bowl, combine all ingredients, up to the chicken
Add the chicken and mix, making sure that all pieces are coated. The mixture sticks to the chicken, and don’t worry about the little lumps of butter as they melt as soon as you get it into the oven.
Place chicken in a single layer in a shallow roasting pan.
Roast for 25 minutes. Check at 20 minutes. You can turn half way through if you like. I find that it cooks through and browns beautifully without turning.
Sprinkle scallions over chicken when plating. Serve with a grain of your choice, using the cooking liquid as a drizzle over all.
Yields 4 servings.
Notes: I have used the miso “mixture” on both salmon fillets and sea scallops, with excellent results. I use convection roast and adjust the temperature to 400 degrees. I have also used olive oil in place of butter and it was good, but better with butter.
