Nyt
Miso-Honey Chicken and Asparagus
4 servings
servings20 minutes
total timeIngredients
3 tablespoons white miso
3 tablespoons mild honey
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons finely grated garlic
2 teaspoons chile-garlic sauce or other hot sauce
1 tablespoon plus 2 teaspoons neutral oil
1 1/2 to 2 pounds boneless, skinless chicken thighs
1 large bunch asparagus (about 1 pound), trimmed
Salt and pepper
2 scallions, thinly sliced
Cooked rice (optional), for serving
Directions
Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, garlic, chile-garlic sauce, 1 tablespoon oil and 1 tablespoon water. Refrigerate half the marinade for serving.
Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for up to 30 minutes. (A longer marinade may dry out the chicken.)
When you are ready to cook, heat the broiler with a rack set 6 inches below it. Line a large baking sheet with aluminum foil.
Remove the chicken from the marinade, scraping off and discarding any excess. Place the chicken in a single layer on one side of the baking sheet, with the flatter side up. Place the asparagus on the other side. Drizzle the asparagus with remaining oil, then season the asparagus; toss to coat.
Broil until the chicken is cooked through with some charred spots and the asparagus is browned, about 10 minutes.
To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of scallions. Serve with rice, if desired.
Nutrition
Serving Size
-
Calories
467
Total Fat
15 g
Saturated Fat
3 g
Unsaturated Fat
11 g
Trans Fat
0 g
Cholesterol
-
Sodium
1391 mg
Total Carbohydrate
37 g
Dietary Fiber
4 g
Total Sugars
16 g
Protein
46 g
4 servings
servings20 minutes
total time