Hello, we are PureWow. Our favorite thing on earth (besides delicious baguette bags) is cooking a sheet pan dinner with minimal ingredients. Speaking of which, we’re now obsessed with a recently released cookbook recipe for grilled chicken in miso honey. Love Japan: Recipes from the Japanese American Kitchen This recipe by Sawako Okouchi and Aaron Israel requires only six ingredients combined with your trusty sheet pan.
The main marinade is umami-rich miso and sweet honey. “Both ingredients tenderize the meat, and when the juice from the chicken mixes with the butter, miso, and honey, it creates a delicious sauce in the pot,” explains the author.
The authors love boneless skinned chicken. Because the former is convenient for cooking and the latter provides crisp, juicy fat in every bite. However, you can easily substitute the bone-in or skinless pieces if you prefer. Either way, serve with plenty of white rice and stir-fried vegetables and enjoy.
Reprinted with permission from Love Japan: Recipes from the Japanese American Kitchen By Sawako Okochi and Aaron Israel. Photo with Gabriella Gershenson, copyright © 2023. Photo Copyright © 2023 by Yuki Sugiura. Published by Ten Speed Press, an imprint of Penguin Random House.
material
2 pounds boneless, skin-on chicken thighs or breasts, or a mixture of both
6 tablespoons red miso or mixed miso
3 tablespoons honey
4 green onions (cut in half)
1 tablespoon cold unsalted butter, cut into 1/8-inch thick slices
1 lemon, cut into wedges
direction
1. Place the chicken in a container or a plastic bag that can be sealed, and spread the miso and honey evenly over the chicken. Chill in the refrigerator for at least 2 hours and up to overnight. After 24 hours, the chicken will begin to dry out.
2. Position the rack 6 inches away from the broiler element and set the broiler to the elevated position.
3. Line the sheet pan with foil. Place the scallions in an even layer to create a bed for the chicken to rest on. Place the chicken, skin side up, on top of the leeks and bring them closer together without touching them. Scoop up excess marinade and sandwich between chicken and scallions to create sauce while cooking. Spread butter evenly over chicken thighs.
4. Bake until chicken skin is crispy and honey and miso are golden brown, about 6 minutes. Some parts may be a little darker, but this is to be expected due to the use of honey. (Be careful not to burn it too much.)
5. Turn off the broiler and set the oven to 400°F. Continue grilling for an additional 7-9 minutes until chicken is cooked through. (It doesn’t matter if your oven takes longer to reach 400°F; the key is to lower the temperature so the chicken is cooked through.) To test if the chicken is done, use a cake tester or small Insert the tip of the knife into the oven. Touch the thickest part of your thigh and feel its warmth. If it’s almost hot, the chicken is cooked. If not, continue cooking for an additional 2-3 minutes and check doneness again.
6. Remove the chicken from the oven and let it rest for 5 minutes. (The chicken will continue to cook in the residual heat.) Transfer the chicken and leeks to a plate and spoon any sauce left over on the baking sheet. Garnish with lemon and serve immediately.