Recipes

Miso Honey Baked Chicken

Sweet and savory baked chicken with a crispy glaze, served with roasted vegetables

Servings: 4
Prep Time: 30 minutes
Cook Time: 35 minutes

Ingredients

  • 4 boneless chicken thighs (skin-on)
  • 1 daikon (sliced)
  • 3-4 shallots (halved)
  • ½ Japanese leek (white parts, sliced)
  • 4 sprigs rosemary
  • Marinade:
    • 2 tbsp (30ml) water
    • 4 garlic cloves (grated)
    • 1 tbsp (15g) white miso
    • 1 tbsp (15ml) light soy sauce
    • 1 tbsp (15ml) sesame oil
    • 1 tbsp (15g) honey
  • 2 tbsp cornflour

Notes

  • Ensure chicken is marinated for at least 4 hours or overnight for best flavor
  • Adjust baking times slightly if using a smaller or larger chicken portion

Instructions

  1. Marinate Chicken: In a bowl, mix together the marinade ingredients (water, garlic, miso, soy sauce, sesame oil, and honey). Coat the chicken thighs evenly and refrigerate for at least 4 hours or overnight.

  2. Prep Veggies: Heat olive oil in a pan and stir-fry the shallots, leek, and daikon until slightly soft. Set aside.

  3. Bake #1: Place the marinated chicken skin-side up in a casserole dish. Bake in a preheated oven at 180°C (350°F) for 20 minutes.

  4. Glaze: While baking, mix 1 tbsp (15g) honey with 1 tbsp (15ml) water to make the glaze.

  5. Bake #2: After 20 minutes, brush the glaze evenly over the chicken. Increase the oven temperature to 200°C (400°F) and bake for 10 minutes.

  6. Final Touch: If needed, add more glaze and bake for an additional 5 minutes, or until the chicken is golden and crispy.

  7. Serve: Remove from the oven and serve the chicken with the roasted vegetables.