Chicken with Honey Miso Butter

0
The following two tabs change content below.
The Pasta Man is a young lawyer from Washington, DC. He cooks a lot of pasta and other things, too. He blogs at www.thepastamanblog.com.

Latest posts by The Pasta Man (see all)

chicken-honey-miso4

Yeah, that just sounds good, doesn’t it? This recipe features a bunch of delicious tasting notes: miso and umami are salty, honey is sweet, butter is rich, and when the combo hits the chicken and is roasted it creates a flavorful, crispy skin. The miso, though a bit of an exotic ingredient, really blends into the background here, creating a rich and beguiling flavor without being noticeably unusual. Your kids will love it (if you have kids).

The Magic Bullet does a great job of blending up the marinade, which you then smear under and on the chicken skin. I used chicken legs here (it was weeknight), but thighs or even a whole bird would be equally delicious. The idea for this recipe came from food52.

chicken-honey-miso

Chicken with Honey Miso Butter

Ingredients

  • 4 tbl butter, left out on the counter for half an hour
  • 2 ½ tbl miso, any type (I use awase)
  • 2 ½ tbl honey
  • 4 chicken legs or thighs, or any skin-on chicken

chicken-honey-miso2

Instructions

  1. Preheat oven to 400. Blend all the ingredients (except the chicken!) into a cream using your Magic Bullet.
  2. Put the chicken legs into a baking dish and pat dry with paper towels. Using a knife or your hands, pull the chicken skin so that it’s not attached so firmly, then take a spoonful of the miso-honey butter and spread it underneath the skin. Repeat with all the chicken, then take whatever miso-honey-butter is left and spread it on the outside of the chicken skin.
  3. Roast in the oven for 35 minutes or until the chicken is done. (I use a meat thermometer.) Don’t flip during cooking (to preserve skin).

 

email

Comments

comments