Miso Glazed Chicken is a staple in my house. Its flavors are roughly based on one of my favorite restaurant dishes, Peking Duck. Orange, ginger, Chinese five spice and soy sauce make a marinade that is the perfect balance of sweet and salty. Serve the chicken with steamed vegetables or rice for a weeknight dinner that is tasty and almost too easy!
4 bone in, skin on chicken thighs
juice of 1 large orange
1 tablespoon of honey
1 tablespoon of miso paste
2 tablespoons of soy sauce
1 teaspoon of Chinese five spice
1/2 teaspoon of ground ginger
1 teaspoon of salt
1 bunch of scallions (white ends)
toasted sesame seeds and scallions (green ends) for garnish
Measure out all the ingredients but feel free to improvise. If you like your chicken with a little more spice, add an extra pinch of ginger. Like it sweet? Try an additional tablespoon of honey.
In a large bowl, whisk together the orange juice, honey, miso paste, soy sauce, Chinese five spice, ginger and salt.
Place the chicken in a shallow dish and cover with marinade. Add the scallion stalks on top for a light onion flavor. Let the chicken marinate for 4 hours or overnight in the refrigerator.
Once the chicken has soaked in the marinade, place onto a wire rack that is set on top of a cookie tray lined with aluminum foil, this will catch any marinade drippings.
When you are ready to cook, preheat the oven to 425°F. Place the chicken in the preheated oven and roast for 30 – 40 minutes. The chicken is ready when it has an internal temperature of 165°F and the skin is dark amber. Enjoy immediately!