Ingredients
- 2 pounds boneless, skin-on chicken thighs or breasts
- 3 tbsp aka (red) miso or awase (blended) miso
- 2 tbsp honey
- 6 scallions, halved lengthwise
- 2 tbsp unsalted butter, sliced thin
- 1 lemon, cut into wedges
Instructions
- In a container or sealable bag, coat chicken with miso and honey. Marinate at least 2 hours, up to 24 hours.
- Preheat broiler and line a baking sheet with foil. Position rack ~6 inches from heat.
- Lay scallions on the pan, place chicken skin-side up on top, and spoon extra marinade between pieces. Dot with butter slices.
- Broil until glaze is golden brown and slightly charred, about 6 minutes.
- Lower oven temperature to 400°F (200°C) and roast until cooked through, 7–9 minutes more (or until thickest part feels warm to touch).
- Rest chicken 5 minutes, then transfer to a serving platter. Spoon over pan juices and serve with lemon wedges.
Notes
- Marinate no longer than 24 hours to avoid drying out the chicken.
- Use thighs for juicier results, or breasts for a leaner option.
- Red miso gives a stronger umami flavor, while awase miso is milder.
- Monitor closely under the broiler the honey glaze caramelizes quickly.
- Serve with rice and vegetables for a complete meal.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Broiling & Roasting
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 7 g
- Sodium: 540 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
