Miso Chicken Thighs
1/4 Cup White Miso
1 Tablespoon hot water
3 Tablespoons honey
2 Tablespoons Sesame Oil
6 bone-in, skin-on Chicken thighs
1/2 tsp black pepper
In a small bowl, whisk the miso and 1 Tablespoon hot water.
Whisk in the Honey and the sesame oil until nice and smooth.
In a shallow dish place the chicken thighs and pour the marinade over the thighs. Toss to coat. Cover and refrigerate for 3 hours.
Preheat the oven to 425 F.
Transfer the chicken to a parchment-lined baking sheet. Season with the black pepper.
Bake for 40-50 minutes until the chicken is cooked through.
Serve over pasta or rice. Enjoy!