Crispy Miso Chicken
•Dairy free, gluten free, nut free, sesame free•
Ingredients: Serving size is 2-3 thighs per adult and 1 per child
2 lbs Chicken thighs
1/2 C miso paste
3 tbsp vegan butter
1 tsp ginger paste or fresh grated ginger
2 tbsp honey
1 tbsp rice wine vinegar
Salt + Pepper
Optional:
Rice, vegetables to roast-I used carrots and zucchini and put them on a separate pan with olive oil salt and pepper roasted for 30 minutes
*Serving size for rice is 1/2 C per person
*Vegetables you typically serve 2 full size carrots per person and 1 zucchini for 4 people
**I topped mine with sliced green onion for extra flavor
Directions:
1. Preheat oven to 400F. Line a sheet pan with tinfoil or parchment paper and spread out the chicken thighs. Sprinkle salt and pepper on them
2. Mix together the miso paste, butter, ginger, honey and vinegar until combined.
3. Pour 1 tbsp of the mixture on each chicken thigh and massage the paste into them. If using chicken thigh with skin be sure to get some under the skin.
4. Bake for 30 minutes. They should be a nice golden brown color. If not you can broil them for an extra 1-3 minutes. Watch them
carefully broiling happens quickly!
(If preparing roasted vegetables cook them for the same amount of time and they can also be broiled if desired)
