- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Please enter the email you’re using for this account.
No Allergens specified
No Diets specified
Serves: 2-4 servings
4 chicken thighs (with or without bones, with or without skin)
Salt, for sprinkling
3 Tbsp miso paste
3 Tbsp rice vinegar
3 Tbsp maple syrup
2 Tbsp olive oil
4 garlic cloves, crushed
1 large or 2 small shallots, thinly sliced or diced
Preheat oven to 400⁰F. Sprinkle chicken with salt.
Combine all remaining ingredients in a bowl and toss with chicken, making sure chicken is well-coated. Spread chicken on a parchment-lined baking sheet or in the baking pan, loading the shallots on the top.
Baking time then depends on what you’re using. Chicken thighs without skin or bones would be 20-25 minutes. Chicken capons (no bones, yes skin) are ready in 25-28 minutes. Bone-in chicken thighs would be a little longer than that, 35-40 minutes.
You can easily double or triple the recipe as needed if making more chicken. This one smells so good while it’s cooking, you just know it’s going to taste delicious too!
Directions
How Would You
Rate this recipe?
Please log in to rate
Reviews