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Miso Butter Glazed Chicken Thighs (Crispy Skin, No-Burn Glaze)

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Crispy-skinned chicken thighs glazed with a browned-butter miso sauce that caramelizes without burning.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • Salt and black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp white (shiro) miso paste
  • 2 tbsp mirin
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 2 cloves garlic, grated
  • 1 tsp fresh ginger, grated
  • 2 scallions, thinly sliced, for garnish
  • 1 tsp toasted sesame seeds, for garnish

Instructions

  1. Pat chicken thighs completely dry and season lightly with salt and pepper (miso brings plenty of salt, so go easy).
  2. Place thighs skin-side down in a cold, dry, oven-safe skillet. Set over medium-low heat and let render undisturbed for 10-12 minutes, until the skin is deep golden and crisp.
  3. Flip and cook 6-8 minutes more, until an instant-read thermometer reads 175°F in the thickest part. Transfer chicken to a plate, skin-side up.
  4. Pour off all but 1 tablespoon of fat from the skillet. Add the butter and cook over medium heat, swirling, until it foams and turns golden-brown with a nutty smell, 2-3 minutes.
  5. Remove pan from heat. Whisk in the miso, mirin, honey, rice vinegar, garlic, and ginger until smooth and glossy.
  6. Brush a thin layer of glaze over the chicken skin, let it set for a minute, then brush a second thin layer on just before serving. Avoid thick coats, which scorch instead of caramelizing.
  7. Garnish with scallions and sesame seeds and serve immediately.

Notes

Use white (shiro) miso for a mellow, sweet glaze; red or awase miso works but is saltier and funkier, so cut it with extra honey and mirin. No mirin? Sub rice vinegar plus a pinch of sugar. Leftover glaze keeps in the fridge for a week and is excellent on salmon or roasted vegetables.

Find it online: https://www.receipster.com/miso-butter-glazed-chicken-thighs-crispy-skin-no-burn-glaze/