Ingredients
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1/4 cup white miso
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3 tbsp honey
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2 tbsp sesame oil
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8 (about 3 1/2 lbs) small bone-in, skin-on chicken thighs
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2 green onions
Steps
1
In a small bowl, whisk the miso and 1 tbsp hot water until smooth. Whisk in the honey and sesame oil. Season with pepper.
2
To a shallow dish, add the chicken thighs. Pour marinade over chicken, tossing to coat. Cover with plastic, and refrigerate at least 2 hours and up to 1 day.
3
Preheat oven to 425°F. Remove chicken from marinade and transfer to a parchment-lined baking sheet. Season with pepper. Cook 35–40 min., until a meat thermometer reaches 165°F.
4
Transfer chicken to a platter. Thinly slice the green onions and sprinkle over chicken.
