serves 6
difficulty Moderate
equipment
  • food processor
  • oven
  • large baking sheet or roasting pan
author theKitchn
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
2 lb   2 lb boneless skinless chicken thighs  
  1. take the chicken thighs out of their packaging and pat dry.
  2. in a food processor or small chopper whiz the rest of the ingredients until they form a saucy red paste.
  3. dump this over the chicken in a large bowl or pan and mix well. refrigerate the chicken overnight — or bake immediately.
  4. to bake, heat the oven to 425°f. spread the chicken in a single layer on a large baking sheet or roasting pan.
  5. bake for 30 minutes, flipping the chicken thighs over once halfway through the baking time. when the internal temperature of the chicken is between 160 and 165°f, take the pan out and let the chicken rest for 5 minutes.
  6. serve while still piping hot.
  3 tbsp 3 tbsp miso paste  
  2 inch 2 inch piece fresh ginger (peeled and chopped)  
  4 to 6 whole 4 to 6 whole garlic cloves  
  1 whole 1 whole lemon (zested)  
  2 tbsp 2 tbsp vegetable oil  
  1 tbsp 1 tbsp sesame oil  
  1 tbsp 1 tbsp rice vinegar  
  1 tbsp 1 tbsp soy sauce  
  1 tbsp 1 tbsp chili garlic sauce or red chili paste