Overall, this dish has a delightful heat from the chili sauce and is acidic, sweet, salty, and slightly sweet. I adore chicken thighs because they are so adaptable and taste great with so many various kinds of flavor.
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 5 cloves garlic, roughly chopped
- 1 (2 inch) piece fresh ginger, peeled and chopped
- 1 medium lemon, zested
- 3 tablespoons miso paste
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili-garlic sauce
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Pat chicken thighs dry and place in a large bowl.
- Combine garlic, ginger, lemon zest, miso paste, vegetable oil, sesame oil, rice vinegar, soy sauce, and chili-garlic sauce in a food processor or small chopper; blend until a saucy red paste forms.
- Dump paste over the chicken and mix until well coated. Spread chicken in a single layer on a large baking sheet.
- Roast in the preheated oven for 15 minutes. Flip and continue to cook until no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven and let rest for 5 minutes before serving.
- If not cooking right away, you can marinate the chicken overnight.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 3 g |
| Sodium | 501 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This was love at first bite. Followed the recipe and made no changes and everyone loved it. Quick, easy and delicious.
These are SUPER flavorful! I loved the overall taste, however a few things to note. 30 mins is not needed for boneless, skinless thighs, so these will be ready sooner. I didn’t find any need to flip them over halfway. They are fine just leaving them to roast on the one side. After about 15 minutes, I spooned some of the pan liquid over top. I’m also unsure about the added lemon zest, it was almost too lemony. I think next time I would leave that out, and maybe just substitute a teaspoon of lemon juice, to lessen the bold lemon flavor, yet add some tang. This would also make a great stir-fry sauce. I’ll be making this again.
Simply delicious! Didn’t change a thing and the chicken was perfect. Served over rice to soak up the yummy drippings and sauce from the pan.
My whole family loved it!