Miso-Honey Glazed Chicken

It has been a while since my last post, well, maybe over a year. I have so many recipes to share: there is a stack of papers in the kitchen of recipes I have been working on, to the point tonight I thought it was a fire hazard, and I placed them all on my desk in NYC and decided to tackle post them. Starting with Tonight - I have made this multiple times; it is one of Michael's favorites. It is a simple recipe, and you can make the marinade in bulk and keep it in the fridge for weeks when you have an impromptu desire for this chicken.

Miso-Honey Glazed Chicken

Marinade

Ingredients

1/4 cup of White Miso

1/4 of Raw Honey - I use clover

1/4 cup of Sot Sauce - low sodium

3 tablespoons of Rice Vinegar

3 tablespoons of Fresh grated Ginger

3 tablespoons of fresh grated Garlic

3 tablespoons of Hot Sauce

2 tablespoons of Olive oil

Chicken

Ingredients

2 lbs of Bone -in Chicken Thighs and Legs.

Olive Oil

Salt and Pepper

Rice

1 cup of Rice

2 cups chicken stock

1 tablespoon of unsalted butter

1 tablespoon Rice Wine Vinegar

1 tablespoon of raw sugar

1 tablespoon sesame seeds

1 teaspoon ground Turmeric

1 teaspoon of dried Chives

Garnish

Scallions

Pickled Ginger

Directions

Marinade

Place all ingredients in a bowl and whisk until combined.

Pour into a jar.

Chicken

Pat dry Chicken.

Rub Olive oil into the skin.

Season and let sit for ten minutes at room temperature.

Place Chicken in a zip-lock bag.

Pour a quarter of the marinade into the zip-lock bag.

Seal and message bag.

Place in fridge for four hours or overnight.

Place remain jar of marinade in the fridge.

Pre-heat oven to 400 degrees

Line the baking sheet with parchment paper.

Pour out the chicken onto a baking sheet, skin side up.

Place in oven and bake for 30 to 400 minutes until temp reaches 165 degrees. Based on every 10 minutes with remaining marinade,

While the chicken is baking, combine all the rice ingredients in a saucepan, bring to a boil, reduce to low, and saute for 20 minutes or more until firm.

Once the chicken has reached 165 degrees and the skin is crispy, remove it from the oven and let it sit for ten minutes to rest.

Plate a scoop of rice, then the chicken thighs & legs. Spoon some marinades over the chicken and garnish with scallions and pickled ginger.

Enjoy Cooking.