Sheet-Pan Miso Honey Chicken with Asparagus

An easy and delicious one-pan meal. Chicken thighs are marinaded in honey, miso, and soy sauce elevated with the addition of minced garlic and ginger. Delicious!

Prep Time10

Cook Time30

Course: Main Course, Meat

Cuisine: Asian-American

Keyword: Chicken thighs, gochujang, NYTcooking, sheet pan meal

Ingredients

Marinade

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 teaspoons finely grated garlic
2 teaspoons chile-garlic sauce or other hot sauce
1 tablespoon neutral oil + 1 tablespoon water for marinade

The Stars

1 Pound large bunch asparagus trimmed
2 teaspoons neutral oil for asparagus
1½ to 2 pounds chicken thighs boneless, skinless (although I like leaving the skin on

The Garnish

Salt and pepper
2 scallions thinly sliced

Instructions

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.
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.
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. * See notes for directions to roast chicken instead of broiling.
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.
Broil until the chicken is cooked through with some charred spots and the asparagus is browned, about 10 minutes.
To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of scallions.
Serve with rice, if desired.

Notes

A variety of vegetables can be substituted for asparagus such as bok chop, broccoli, or chard. I had a head of cauliflower in my crisper and thought, why not? I was in business. Too lazy to debone the chicken I slathered the marinade on bone-in, skin-on chicken thighs and roasted the chicken and cauliflower in a 425-degree oven for approximately 25-30 minutes until the chicken was crispy and browned, and the cauliflower tender and golden. Just know the bone in chicken will take approximately 35 minutes to roast so cut your vegetables to a size that needs the same amount of time.