Why You’ll Love This Recipe

Simplicity with depth: Only six ingredients create a rich, flavorful marinade that tenderizes the chicken while building a naturally saucy pan finish.
Crisp and tender: The broiler transforms the sweet miso-honey glaze into a glossy, caramelized crust, while scallions under the chicken infuse savory aroma and keep it juicy.
Quick prep, flexible timing: Easy to throw together marinate and chill ahead, broil, then finish in the oven. Ideal for weeknights or stress-free entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skin-on chicken thighs or breasts (approximately 2 pounds)
Aka (red) miso or awase (blended) miso
Honey
Scallions, halved
Unsalted butter, sliced thin
Lemon, cut into wedges

Directions

In a container or sealable bag, coat the chicken evenly with miso and honey. Refrigerate for at least 2 hours, or up to overnight (but no longer than 24 hours to avoid drying out).
Preheat your broiler and position a rack about 6 inches from the heat source. Prepare a foil-lined sheet pan.
Lay scallions evenly across the pan to form a bed. Place the chicken skin-side up on top, close together but not touching. Spoon extra marinade between the chicken to form a cooking sauce. Dot the chicken with butter slices.
Broil until the skin is crispy and the miso-honey glaze is golden brown about 6 minutes. Some charring may occur due to the honey caramelizing.
Lower the oven temperature to 400 °F (200 °C) and roast until the chicken is cooked through another 7 to 9 minutes. If needed, add a few more minutes until the thickest part feels warm to the touch.
Allow the chicken to rest for 5 minutes. Transfer chicken and scallions to a serving platter and spoon any remaining pan sauce over the top. Serve immediately with lemon wedges.

Servings and timing

Makes: 4 servings
Prep time: 15 minutes (plus marinade time)
Cook time: 20 minutes
Total time: Approximately 35 minutes, not counting marinating.

Variations

Chicken swap: Use either thighs, breasts, or a mix depending on preference thighs offer more fat and tenderness.
Miso choice: Pick red miso for a stronger flavor or blended miso for a milder umami profile.
Veggie upgrade: Serve alongside steamed rice and sautéed vegetables for a complete, balanced meal.
Char variation: If you prefer less char, keep a closer eye during broiling or move the pan further from the heat.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat in a 350 °F oven until warmed through, preserving the glaze and preventing meat from drying out.

FAQs

1. Can I use skinless chicken instead of skin-on?

Yes skin-on is recommended for extra flavor and crispness, but skinless is a viable option if preferred.

2. How long should I marinate the chicken for best flavor?

Marinate for a minimum of 2 hours, and up to 24 hours. Avoid marinating longer to prevent drying out.

3. Can I use other parts of the chicken, like drumsticks?

Yes feel free to use any boneless chicken parts, adjusting cooking time as needed for thickness and texture.

4. What’s the purpose of the scallion bed?

The scallions prevent the chicken from sticking to the pan and add a subtle savory aroma while collecting the caramelized juices.

5. Is the butter essential in this recipe?

Butter adds richness and helps create a glossy, indulgent sauce but you can omit it for a lighter version.

6. Why does the glaze look burnt in places?

The honey in the marinade caramelizes fast under the broiler it may darken slightly, which adds flavor, but monitor closely to avoid excessive charring.

7. How can I tell when the chicken is cooked through?

Insert a cake tester or small knife into the thickest part if it feels warm, it’s done. Letting it rest also allows residual heat to finish cooking.

8. Can I skip the lemon wedges?

The lemon adds a bright, acidic contrast to the rich glaze but it’s optional if you’re not a fan of citrus.

9. Would this work in a non-broiler oven?

Yes if you don’t have a broiler, cook at high heat (around 450 °F) to get a similar caramelized effect, then reduce heat to finish cooking gently.

10. Can I double the recipe?

Yes use a larger sheet pan and ensure chicken pieces are not overcrowded to maintain caramelization and even cooking.

Conclusion

This Miso-Honey Broiled Chicken brings together simplicity and bold flavor in a dazzling sheet-pan dish. With minimal prep and just six staple ingredients, you get tender, umami-rich chicken with a sweet, glossy glaze and soulful caramelization. Whether it’s for a quick dinner or an impressive meal, its layers of flavor and elegant finish are sure to win hearts (and hungry appetites).