Miso-Honey Chicken And Asparagus

Miso-honey chicken thighs alongside asparagus.

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Miso-Honey Chicken And Asparagus

Miso-Honey Chicken and Asparagus is a delicious and flavorful dish that combines the umami richness of miso, honey, and soy sauce. It's easy to prepare and serves perfectly with white rice, making it an ideal choice for a quick lunch or a satisfying weekday dinner.

Prep Time10

Cook Time20

Marinate30

Course: dinner, Main Course

Cuisine: American, Asian

Keyword: asparagus recipes, chicken, Miso-Honey Chicken And Asparagus

Servings: people

Calories: 428kcal

Author: Bee Yinn Low

Ingredients

3 tablespoons white miso
3 tablespoons honey
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons grated ginger
2 teaspoons grated garlic
2 teaspoons hot sauce
2 tablespoons vegetable oil divided
1 1/2 pounds (750 grams) chicken thighs boneless
1 pound (500 grams) asparagus trimmed
1 pinch salt
1 pinch ground black pepper
2 tablespoons chopped scallion for garnish
white rice for serving, optional

Instructions

In a small bowl, whisk together white miso, honey, soy sauce, rice vinegar, grated ginger, garlic, hot sauce, 1 tablespoon of vegetable oil, and 1 tablespoon of water. Reserve half of the sauce in the refrigerator for serving.
Place the chicken thighs on a shallow plate and pour the marinade sauce over them. Coat each piece evenly with the marinade. Cover the meat with plastic wrap and marinate them in the refrigerator for 30 minutes.
Meanwhile, preheat the oven to 205°C (401°F). Line a large baking pan with aluminum foil. Remove the chicken thighs from the refrigerator and transfer them to the baking pan. Place the chicken thighs in a single layer on one side of the pan, with the skin side up.
Then, spread out the asparagus on the other side. Evenly sprinkle the salt and pepper and drizzle 1 tablespoon of vegetable oil.
Transfer the baking pan to the oven and bake for 15 minutes or until the chicken is cooked through. Broil the chicken for another 3 to 5 minutes until the top is slightly charred and the asparagus becomes tender and lightly browned.
Serve immediately with reserved marinade sauce drizzled on top, alongside white rice and asparagus. Sprinkle chopped scallion on top.

Video

Notes

Recipe Adapted: New York Times

Tips:

Use either chicken thighs or chicken breast as you prefer.
Do not marinate the chicken for too long, as it may result in salty and dry meat after cooking.
If you want an extra layer of flavor, you can baste the chicken with the marinade during the baking process. This adds a glossy finish and enhances the flavors.
Not a fan of asparagus? No Problem. You may substitute the vegetables with broccoli, zucchini, or green beans.

Nutrition