Spicy Roasted Chicken Thighs With Miso And Ginger Food

SPICY ROASTED CHICKEN THIGHS WITH MISO AND GINGER

Steps:

• 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.

EASY ROASTED CHICKEN THIGHS

Steps:

• In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
• Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
• Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.

SPICY ROASTED CHICKEN THIGHS WITH MISO AND GINGER

Steps:

• Take the chicken thighs out of their packaging and pat dry. In a food processor or small chopper whiz the rest of the ingredients until they form a saucy red paste. Dump this over the chicken in a large bowl or pan and mix well. Refrigerate the chicken overnight - or bake immediately. To bake, heat the oven to 425°F. Spread the chicken in a single layer on a large baking sheet or roasting pan. Bake for 30 minutes, flipping the chicken thighs over once halfway through the baking time. When the internal temperature of the chicken is between 160 and 165°F, take the pan out and let the chicken rest for 5 minutes. Serve while still piping hot.

SPICY ROASTED CHICKEN THIGHS

Steps:

• Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
• Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
• Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.

MISO CHICKEN IN GINGER, LEEK AND SCALLION BROTH

Steps:

• Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.
• In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.
• Bake chicken until browned and glazed, about 20 minutes.
• While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done - soft, but still green, about 5 minutes.
• To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.