Tahini Miso Roasted Chicken Thighs
When was the last time you got your mind blown by a chicken recipe?
When was the last time you got your mind blown by a chicken recipe? That will probably be the first time you taste this recipe. The complexity of flavours, the savoury delight, the textural perfection... just.... WOW.
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Ingredients
- 4 tablespoons tahini paste
- 1/2 cup white miso
- 2 tablespoons of the best unpasteurized honey you can find
- 1 tablespoon rice vinegar (do not use seasoned rice vinegar)
- Black pepper, to taste
- 8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds
- 1 bunch green onions, sliced
Instructions
- 1
Heat oven to 425 degrees. Combine Tahini paste, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
- 2
Add chicken to the bowl and massage the miso-tahini mixture all over it. Lift the skin on each piece and make sure you get mixture directly on the meat as well.
- 3
Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 170 to 180 degrees. (Remember, we are working with thighs here, not breasts. Thighs need that higher internal temperature to firm up an otherwise too-soft texture.)