Miso Maple Chili Crisp Chicken
Glazed chicken thighs with a savory-sweet miso and maple glaze, topped with crispy chili oil for a perfect balance of flavors
- Total time
- 50 min
- Prep
- 15 min
- Cook
- 35 min
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Ingredients
- 8 pieces chicken thighs, bone-in and skin-on
- 3 tbsp white miso paste
- 3 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 3 tbsp chili crisp oil
- 1 tbsp sesame seeds
- 2 tbsp scallions, sliced
- 1 to taste salt and pepper
Steps
- Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- In a small bowl, whisk together white miso paste, maple syrup, soy sauce, rice vinegar, minced garlic, and grated ginger until well combined.
- Place chicken thighs skin-side up on a baking sheet lined with parchment paper or foil.
- Brush the miso-maple glaze evenly over the chicken thighs, coating both sides.
- Roast in the preheated oven for 30-35 minutes, until chicken reaches an internal temperature of 165°F (74°C) and skin is golden and crispy.
- Remove from oven and drizzle generously with chili crisp oil.
- Garnish with sesame seeds and sliced scallions. Serve immediately with your choice of rice or vegetables.
Diet tags are added by the recipe's author.