Homemade Spicy Roasted Chicken with Miso and Ginger

chickenLacking scallions and enough garlic to make my usual honey soy glazed chicken thighs, I needed another recipe for the thighs and drumsticks I had in the fridge. Using my Google skillz, I found a recipe from The Kitchn that involved ingredients my very bare kitchen has (it’s the end of two weeks again where the roomies and I bike to Chinatown for our groceries).

Ingredients (slightly modified from posted recipe):

  • 3 chicken thighs
  • 3 drumsticks
  • 3 tablespoons of miso paste (darker is better for this)
  • 2-inch piece of fresh ginger, peeled and chopped
  • 4 to 6 garlic cloves
  • 1 tablespoon of lemon juice
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of sesame oil
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of soy sauce
  • 1 tablespoon of chili powder 

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I only had white miso paste, leftover from the miso black cod I tried to make imitating Robataya, so had to settle with this. White miso is the lightest, most delicate of misos. Better for light dressings or seafood. I think this chicken recipe would do better with a yellow or red miso, one that has been fermented for longer and has a heartier flavor.

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I also cheated and didn’t use fresh lemon juice. But it still works!

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Good ol’ sichuan chili powder from the grandmama.

OLYMPUS DIGITAL CAMERA So I just mixed everything together.

OLYMPUS DIGITAL CAMERA And coated the chicken with the thick paste I created.

OLYMPUS DIGITAL CAMERAI let it marinate as the oven heated up to 450 degrees fahrenheit. After 15 minutes of roasting, I flipped the chicken over. After another 15 minutes, I took the chicken out.

OLYMPUS DIGITAL CAMERA Roasting is great because it keeps the juices trapped inside the meat. Very, very juicy!

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I also roasted broccoli with olive oil and sea salt at the same time as the chicken. Here is one of the easiest dinners you could make!

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