Succulent Honey Miso Sheet Pan Chicken Recipe Is Worthy of Company by Jan Mostrom

As you may have figured out from my recipe posts, we do love to have friends over for dinner. Gone are the bigger more formal dinner parties we used to throw. Now we love to have one or two couples in for a homecooked meal on the patio, if the Chicago weather permits!

Recently, I drew inspiration from The New York Times food section and this incredible honey-miso chicken with asparagus. Serve it with cacio e pepe biscuits – some of the best biscuits I've ever made – and you'll have a dinner that is easy and allows lots of time to catch up with friends and much less time cooking.

To make this easy honey miso baked chicken recipe you will need the following ingredients: boneless, skinless chicken thighs, miso, honey, tamari (for gluten-free) or soy sauce, rice vinegar, fresh ginger, garlic, sriracha (see Recipe Notes), cooking oil, asparagus and green onions, for garnish. Serve this flavorful chicken for dinner any day of the week – and you don't have to wait for company to come over, either! 

Cuisine: Asian / American
Prep Time: 15 minutes plus 30 minutes to marinate
Cook Time: 10 to 15 minutes
Total Time: 1 hour
Servings: 4

Ingredients

• 2 pounds boneless skinless chicken thighs
• 3 tablespoons miso
• 3 tablespoons honey
• 4 tablespoons tamari or soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons finely chopped fresh ginger
• 2 - 3 garlic cloves, minced
• 2 - 3 teaspoons sriracha
• 2 tablespoons neutral cooking oil (like canola, vegetable or corn)
• 1 large bunch asparagus, ends trimmed
• 2 green onions, thinly sliced, for garnish

Recipe Notes

• Instead of sriracha you can use chile garlic sauce or other hot sauce of your choice.
• To make this recipe gluten-free, use tamari. Tamari is usually gluten-free, but be sure to check the label, just in case.

• Save the ends of the asparagus for homemade vegetable stock.

Here's how to make it: 

1. To make the marinade, in a large bowl combine miso, honey, soy sauce, rice vinegar, ginger, garlic, hot sauce and 1 tablespoon of oil. Save 1/2 cup of marinade and set aside Add chicken into remaining marinade and coat thoroughly. Cover chicken and place in fridge for up to 30 minutes or skip right to the next step.
   
2. Preheat the broil. Transfer chicken to a foil-lined baking sheet in a single layer. Broil for 5 minutes, remove and turn pieces over making room for the asparagus. Add asparagus to the pan and drizzle the rest of the oil, salt and pepper. Use tongs to toss the asparagus and spread the oil and return to the oven. Cook for 5 to 8 more minutes or until the chicken is nice and brown and meat thermometer registers 165 degrees F.
   
3. Remove from oven. Drizzle the reserved marinade over the chicken and asparagus and sprinkle with green onions. Serve over rice, if desired.
   
4. If you would like, put the asparagus on a separate plate for serving.
   
   
   

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