Miso-Butter Chicken with Garlic Pan Sauce
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 -6
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Course
Main Course, Others
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Cuisine
Asian, gluten-free
Miso-Butter Chicken with Garlic Pan Sauce
Description
Miso-Butter Chicken with Garlic Pan Sauce showcases a combination of savory and subtly sweet flavors from the white miso and maple syrup melded into butter. The bone-in chicken thighs retain moisture during roasting, while the miso butter mixture under the skin enriches the meat. Garlic cloves roast unpeeled alongside the chicken, softening and sweetening, then are mashed into the drippings to form a garlicky sauce. Toasted sesame seeds and fresh scallions added at the end provide a nutty crunch and a mild onion bite.
The chicken is roasted in the oven at 400 degrees Fahrenheit until the skin crisps and the internal temperature reaches 160 to 165 degrees, with optional broiling for extra browning. This preparation results in a dish with a caramelized, golden crust and moist, flavorful meat underneath.
Serve this chicken with the garlic pan sauce spooned over to complement the richness and enhance the flavors. The combination of the miso butter and roasted garlic adds a deep umami character, making it a satisfying option for a hearty meal.
Ingredients
- 8 skin-on bone-in chicken thighs, approximately 2 1/2 to 3 pounds
- 4 tablespoons butter softened, unsalted
- 1/2 white miso 1 cup
- 3 tablespoons maple syrup
- 1 inch ginger grated, piece
- 8 garlic unpeeled but lightly smashed, cloves
- 1 tablespoon rice vinegar
- black pepper to taste
- 2 scallions finely sliced, for garnish
- 2 teaspoon sesame seeds for garnish, toasted
Instructions
- Heat oven to 400 degrees. Combine butter, miso, maple syrup, rice vinegar, ginger and black pepper in a large bowl and mix until well combined.
- Add chicken to the bowl and massage the miso-butter mixture all over it. Gently lift up the skin of each piece and, using your fingers, rub some miso butter under the skin. Place the chicken in a single layer in a roasting pan or heavy oven-proof skillet, add the garlic cloves and place it in the oven. Roast for 30 to 40 minutes, basting the chicken once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees. If the chicken is cooked before it’s brown enough, place it under the broiler for a minute or two. Watch carefully or it can burn.
- Remove the garlic skins and mash them into the pan drippings. Sprinkle chicken with sesame seeds and scallions and a spoonful or two of the garlic pan sauce.
User Reviews
Overall Rating
4.3
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