One-Pan Spicy Miso-Ginger Chicken Thighs
This Asian-inspired recipe for one pan spicy miso-ginger chicken thighs makes an easy weeknight meal that just might become one of your go-to dinners!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 7 or 8 thighs
- 7-8 bone-in skin-on chicken thighs (2 pounds)
- 1 tbsp oil for browning chicken
- 1/2 tsp sea salt
- 3 tbsp miso paste
- 1 2 inch piece fresh ginger peeled and chopped
- 4 cloves garlic
- zest and juice of 1 lemon
- 2 tbsp extra-virgin olive oil
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp coconut aminos or soy sauce
- 1 tbsp chili garlic sauce
Heat oven to 375 °F. Pat chicken dry, sprinkle with salt.
Mix sauce ingredients in a mini food processor or blender and set aside.
Heat oil in oven-proof skillet. When it ripples, add chicken, skin side down. Immediately shake pan to prevent skin from sticking to pan. Brown on one side for 4-5 minutes, turn and brown on the other side.
Drain excess oil. Spoon sauce over chicken, spreading evenly and transfer skillet to oven.
Bake for 20 - 25 minutes or until meat thermometer registers at least 165°F.
Calories: 410kcal | Carbohydrates: 4g | Protein: 24g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 717mg | Potassium: 318mg | Vitamin A: 115IU | Vitamin C: 0.5mg | Calcium: 19mg | Iron: 1.2mg