Miso-Ginger Chicken Thighs
Serve these spicy, saucy chicken thighs with a side of brown rice or quinoa on a bed of tender, young greens. If you like a milder dish, start with half of the chili paste adjust the sauce to taste before you put it on the chicken.
Nutrition
Calories: 403.5 kcalCarbohydrates: 6.2 gProtein: 46.9 gFat: 20.4 gSaturated Fat: 4.2 gTrans Fat: 0.1 gCholesterol: 213.2 mgSodium: 923.7 mgPotassium: 620.4 mgFiber: 0.96 gSugar: 1.6 gCalcium: 34.5 mgIron: 2.4 mg
Ingredients
- 2 lbs. boneless skinless chicken thighs
- 3 T. miso paste
- 2 in. fresh ginger peeled
- 6 garlic cloves
- 1 lemon zest and half of the juice
- 2 T. vegetable oil
- 1 T. sesame oil
- 1 T. rice vinegar
- 1 T. low-sodium soy sauce
- 1 T. red chili paste
Instructions
- 1. Preheat the oven to 425º F.
- 2. In a food processor, combine everything but the chicken into a paste. Toss over the chicken to coat.
- 3. Place the chicken and sauce in a single layer on a large baking sheet. Bake for 30 minutes, flipping once after 15 minutes.