Ume Miso Chicken

1. Gather all the ingredients.
2. In a small bowl, add 4 Tbsp Homemade Ume Miso and 2 pieces ume from ume miso. With a pair of scissors, cut the ume into small bits and discard the seeds.
3. Prick the skin of 2 boneless, skin-on chicken thighs with a fork (so the flavor penetrates).
4. Season both sides of the chicken with¼ tsp Diamond Crystal kosher salt.
5. Put the chicken in a plastic bag and add the ume miso. Knead the chicken well from outside the bag. If you‘re not using a plastic bag, use a clean hand to knead the chicken so the flavors will go deep into the meat.
6. Remove the air and seal the bag. Marinate for at least 6 hours or ideally overnight. You can marinate up to 24 hours but not more (as it gets too salty).
7. Line the baking sheet with foil and spray/brush with oil. Place the chicken on the baking sheet, skin side up.
8. Bake in a preheated 400ºF (200ºC) oven for 20–25 minutes. Then, change to the broiler setting and cook for 5 minutes until the chicken pieces are nicely browned and charred. Serve immediately.

To Store

1. You can store the leftovers in an airtight container and keep in the refrigerator for up to 4 days and in the freezer for 1 month.