Baked Miso Honey & Soy-Glazed Chicken Thighs Sheet Pan Recipe With Asparagus by Jan Mostrom

I love the combination of honey and soy. This miso, honey and soy-glazed boneless chicken thighs recipe with asparagus has such a great taste! The baked chicken is so easy to make that I'm sure you'll want to add this recipe to your regular dinner rotation! Asparagus is perfectly in season right now, so grab some fresh from your farmers market or local grocery and enjoy this delicious and savory one-pan recipe tonight.

To make this sheet pan recipe you will need white miso, honey, soy sauce or tamari (use tamari for a gluten-free dinner), rice vinegar, fresh ginger, fresh garlic, chili garlic sauce, cooking oil, boneless/skinless chicken thighs and fresh asparagus. (Check out the health benefits of miso, the health benefits of ginger and the health benefits of asparagus.)

Serve this high-protein recipe for dinner with any additional side dishes that you'd like. A fresh garden salad with homemade salad dressing would be the perfect addition.

Cuisine: Asian / American
Prep Time: 10 minutes plus 30 minutes to marinate
Cook Time: 8 to 10 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

• 3 tablespoons white miso
• 2 tablespoons honey
• 3 tablespoons soy sauce or tamari (I prefer low-sodium soy sauce)
• 1 tablespoon rice vinegar
• 1 piece of fresh ginger (3 inches), peeled  and finely grated or finely chopped
• 4 garlic cloves, finely grated or minced
• 2 teaspoons chili garlic sauce (or other hot sauce)
• 1 tablespoon plus 2 teaspoons neutral cooking oil (avocado, vegetable or grapeseed)
• 1 1/2 - 2 pounds boneless, skinless chicken thighs
• 1 large bunch asparagus (about 1 pound), trimmed

Here's how to make it: 

1. Stir together the miso, honey, soy sauce, rice vinegar, ginger, garlic, chili garlic sauce, 1 tablespoon of cooking oil and 1 tablespoon of water in a bowl. Transfer half of the marinade to a small container for serving and refrigerate until ready to serve.
   
2. Place the chicken thighs in the bowl with the marinade. Use tongs to move the chicken around to coat thoroughly. Cover and place into the refrigerator for 30 to 60 minutes. (You could use boneless, skinless chicken breasts if desired.)
   
3. Line a large baking sheet with aluminum foil and preheat the oven to broil with the rack 6 inches below the flame. Place the asparagus on one side of the lined pan. Drizzle with oil and season with salt and pepper. Toss gently to coat. When the chicken finishes marinating, use tongs to remove from the sauce and place on the other side of the baking sheet.
   
4. Broil for 8 to 10 minutes, or until the chicken is browned and reaches an internal temperature of 165 degrees F. Remove from oven and serve over rice, if desired, with a drizzle of the reserved sauce (I like to heat mine up a bit). Store any leftovers in an airtight container and reheat in the microwave.
   

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