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Ingredients
- 3 tbsp white miso
- 3 tbsp mild honey
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
2 tsp fresh ginger finely grated
2 tsp garlic finely grated- 2 tsp chile-garlic sauce or other hot sauce
- 1 tbsp plus 2 tsp neutral oil divided
1 tbsp water- 1 ½ to 2 lb boneless skinless chicken thighs
1 large bunch asparagus about 1 lb, trimmed- salt and black pepper to taste
2 scallions thinly sliced- cooked rice optional, for serving
Instructions
- Whisk the miso, honey, soy sauce, vinegar, ginger, garlic and chile-garlic sauce with 1 tablespoon each of oil and water. Refrigerate half the sauce separately before adding the chicken.
- Coat the thighs with the remaining sauce and refrigerate for up to 30 minutes.
- Set a rack 6 inches below the broiler, preheat the broiler and line a large baking sheet with foil. Scrape the excess marinade off the chicken and discard it. Lay the thighs flat-side up in a single layer on one side of the sheet.
- Toss the asparagus with the remaining 2 teaspoons of oil, salt and pepper on the other side. Broil until the chicken is cooked through and lightly charred and the asparagus has browned, about 10 minutes.
- Drizzle the reserved sauce over the cooked chicken, add scallions and serve with rice if desired.
Notes
Keep the portion of sauce for serving separate from the raw chicken. If the broiler heats unevenly, watch the color across the sheet.
Adapted from Yossy Arefi, NYT Cooking.
