SPICY ROASTED CHICKEN THIGHS WITH MISO AND GINGER

Spicy Roasted Chicken Thighs with Miso and Ginger image

Overall, this is a tangy, slightly sweet and salty recipe with a pleasant kick of heat from the chili sauce. I love chicken thighs; they are just so forgiving, and take so well to so many different types of seasoning.

Provided by mcspeltz

Time 35m

Yield 8

Number Of Ingredients 10

Previous Next

Ingredients

2 pounds boneless, skinless chicken thighs
5 cloves garlic, roughly chopped
1 (2 inch) piece fresh ginger, peeled and chopped
1 medium lemon, zested
3 tablespoons miso paste
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon chili-garlic sauce

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Pat chicken thighs dry and place in a large bowl.
Combine garlic, ginger, lemon zest, miso paste, vegetable oil, sesame oil, rice vinegar, soy sauce, and chili-garlic sauce in a food processor or small chopper; blend until a saucy red paste forms.
Dump paste over the chicken and mix until well coated. Spread chicken in a single layer on a large baking sheet.
Roast in the preheated oven for 15 minutes. Flip and continue to cook until no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove from the oven and let rest for 5 minutes before serving.

Nutrition Facts : Calories 224 calories, Carbohydrate 4.9 g, Cholesterol 70.1 mg, Fat 13.6 g, Fiber 1.8 g, Protein 20.3 g, SaturatedFat 3.1 g, Sodium 500.6 mg, Sugar 1 g