Miso-Honey Chicken and Asparagus

 

Miso-Honey Chicken and Asparagus is a good sheet-pan recipe. The combination of Miso and Honey helped make the crispy skin delicious. We served it with Kasha.

Miso-Honey Chicken and Asparagus

New York Times

This quick and easy sheet-pan meal is broiled instead of baked, which chars the marinade slightly on the chicken, browns the asparagus for maximum flavor and cuts the cooking time to around 10 minutes. The miso-honey mixture packs a punch, with lots of garlic, ginger and as much hot sauce as you like. It doubles as a marinade for the chicken and a sauce to spoon over the chicken and asparagus once cooked. Make sure to arrange the chicken thighs in a single layer, so they cook and char evenly, and keep an eye on the pan, as some broilers have hot spots. Feel free to substitute broccolini for the asparagus, and serve with steamed rice, if desired. 
 
INGREDIENTS
Yield:4 servings
 
3                tablespoons white miso
3                tablespoons mild honey
3                tablespoons soy sauce or tamari
1                tablespoon rice vinegar
2                teaspoons finely grated fresh ginger
2                easpoons finely grated garlic
2                teaspoons chile-garlic sauce or other hot sauce
1                tablespoon plus 2 teaspoons neutral oil
1½ to 2     pounds boneless, skinless chicken thighs
1                large bunch asparagus (about 1 pound), trimmed
Salt and pepper
2                scallions, thinly sliced
Cooked rice (optional), for serving
 
 
PREPARATION
 
1. Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, garlic, chile-garlic sauce, 1 tablespoon oil and 1 tablespoon water. Refrigerate half the marinade for serving.

2. Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for up to 30 minutes. (A longer marinade may dry out the chicken.)

3. When you are ready to cook, heat the broiler with a rack set 6 inches below it. Line a large baking sheet with aluminum foil.

4. Remove the chicken from the marinade, scraping off and discarding any excess. Place the chicken in a single layer on one side of the baking sheet, with the flatter side up. Place the asparagus on the other side. Drizzle the asparagus with remaining oil, then season the asparagus; toss to coat.

5. Broil until the chicken is cooked through with some charred spots and the asparagus is browned, about 10 minutes.

6. To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of scallions. Serve with rice, if desired.