Ingredients:

  • 4 large (approx. 1.7 lbs) boneless, skinless chicken thighs
  • 1/4 cup Red Miso Paste (Aka Miso)
  • 2 Tbsp Mirin (Sweet Rice Wine)
  • 2 Tbsp Sake (or Dry Sherry)
  • 1 Tbsp Low-sodium Soy Sauce
  • 2 Tbsp Honey or Maple Syrup
  • 1 tsp Rice Vinegar (unseasoned)
  • 1 tsp grated Fresh Ginger
  • 1 clove minced Garlic
  • 1 tsp Toasted Sesame Oil
  • 1 Tbsp Toasted Sesame Seeds, for garnish
  • 2 stalks Spring Onions (Scallions), sliced thin, for garnish

Instructions:

  1. Prepare the Glaze and Marinate: In a small bowl, whisk together the Red Miso, Mirin, Sake, Soy Sauce, Honey/Syrup, Rice Vinegar, grated Ginger, and minced Garlic. Pour about 1/3 of the mixture into a separate, clean container (this is the marinade). Place the chicken thighs in a zip-top bag or shallow dish and pour the marinade over the chicken. Marinate in the fridge for a minimum of 30 minutes, or up to 4 hours.
  2. Initial Bake: Preheat your oven to 200°C (395°F). Line a baking tray with parchment paper. Remove the chicken from the marinade, letting excess liquid drip off, and place the thighs onto the prepared tray. Discard the spent marinade. Bake for 18-20 minutes, until the chicken internal temperature approaches 70°C (160°F).
  3. Reduce and Finish the Glaze: While the chicken bakes, pour the reserved 2/3 glaze mixture into a small saucepan. Bring to a simmer over medium heat. Whisk continuously and reduce until the mixture coats the back of a spoon and has thickened to a syrupy, sticky consistency (about 3–5 minutes). Remove from heat and stir in the toasted sesame oil.
  4. Final Glazing and Caramelization: Set the oven to the high broiler (grill) setting and position the rack 6–8 inches (15–20 cm) from the heat source. Remove the semi-cooked chicken from the oven and brush the tops generously with the reduced, sticky glaze. Place the tray under the broiler for 2–4 minutes, watching closely to prevent burning. Remove when the glaze is bubbly and deeply colored (internal temperature should be 74°C or 165°F).
  5. Rest and Serve: Transfer the glazed chicken to a cutting board or serving platter and allow the meat to rest for 5 minutes. Drizzle any remaining glaze from the tray over the chicken. Sprinkle generously with toasted sesame seeds and sliced spring onions before serving, ideally over rice.