Sticky Miso Chicken

Photo by Travis Rainey, Food Styling by Stevie Stewart, Prop Styling by Gerri WilliamsMiso, soy, and honey are a powerful trio, creating a savory marinade that could make just about anything sing (cod or salmon, broccoli or zucchini, tofu). Do have a keen eye on your chicken (especially if you have a drawer-style broiler at the bottom of your oven), checking it every so often to prevent a completely blackened cook.It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them. Read more: My Go-To Marinade for Chicken Is 3 Ingredients.Recipe informationIngredients¼cup honey¼cup white miso1Tbsp. low-sodium soy sauce1½lb. skinless, boneless chicken thighsSteamed white rice and thinly sliced scallions (for serving; optional)Need to make a substitution?PreparationHeat broiler. Whisk ¼ cup honey, ¼ cup white miso, and 1 Tbsp. low-sodium soy sauce in a large bowl to combine. Add 1½ lb. skinless, boneless chicken thighs (the miso and soy sauce are plenty salty, so no need to season the chicken) and toss to coat. Arrange on wire rack set inside a rimmed baking sheet lined with foil and spoon any marinade remaining in bowl over. Broil chicken, turning halfway through, until cooked through and deeply charred in spots, 10–15 minutes (keep a close eye on it). Thinly slice chicken. Serve over steamed white rice, topped with thinly sliced scallions, if desired.Recipe notesBack to topTriangle