This Quick Miso-Honey Chicken Has Over 7,000+ Ratings | Yossy Arefi | NYT Cooking

white miso paste

🥗Healthier: low-sodium miso

💰Cheaper: yellow miso

Yellow miso is often less expensive and still provides a similar flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Brown sugar can provide sweetness at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos are a gluten-free alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral-flavored, cost-effective substitute.

Line a baking sheet with foil for easy cleanup.

Cut the woody ends off the asparagus and place them on the baking sheet.

In a bowl, whisk together white miso paste, honey, soy sauce, rice vinegar, fresh ginger, fresh garlic, and a little water until smooth.

Pour half of the marinade into a zip-top bag with the chicken thighs, reserving the other half for later.

Seal the bag and ensure all chicken is coated in the marinade. Marinate in the refrigerator for 30 minutes.

Preheat the broiler with the rack set about six inches below.

Drizzle the asparagus with neutral oil, add a pinch of salt and black pepper, and toss to coat.

Spread the asparagus out on one side of the baking sheet, leaving space for the chicken.

Remove excess marinade from the chicken and place it on the baking sheet in a single layer.

Broil the chicken and asparagus for about 10 minutes, rotating the pan halfway through for even cooking.

Check that the chicken is opaque and cooked through, and the asparagus is bright green with charred spots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens