Ingredients for My Miso Thighs
- 2 cloves minced garlic
- 4 tablespoons white miso paste
- 1/4 cup chicken stock
- 2 tablespoons rice vinegar
- 1 tablespoon Worcestershire sauce
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 2 tablespoons sake
- fresh parsley, for garnish
- thinly sliced green onions, for garnish
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How to Make My Miso Thighs
- Preheat oven to 500°F (260°C).
- In a bowl, whisk together 2 cloves minced garlic, 4 tablespoons white miso paste, 1/4 cup chicken stock, 2 tablespoons rice vinegar, and 1 tablespoon Worcestershire sauce.
- Place 4 boneless, skinless chicken thighs (about 1.5 lbs) in a baking dish.
- Pour the miso glaze evenly over the chicken thighs.
- Bake for 15 minutes.
- Flip the chicken thighs.
- Bake for another 10 minutes.
- Transfer the chicken to a plate and keep warm.
- Skim excess fat from the pan juices.
- Add 2 tablespoons of sake to the pan juices.
- Bring to a simmer and reduce for 10 minutes, or until slightly thickened.
- Place the chicken thighs on serving plates.
- Drizzle generously with the reduced pan sauce.
- Garnish with fresh parsley and thinly sliced green onions.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
2g
Fat
3g
Carbs
0g
