• 23's Top 50 Recipes - 06

    From Dave Drum@1:3634/12 to All on Sun Jan 7 12:48:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sheet-Pan Miso-Honey Chicken & Asparagus
    Categories: Poultry, Vegetables, Herbs. Chilies, Sauces
    Yield: 4 servings

    3 tb White miso
    3 tb Mild honey
    3 tb Soy sauce or tamari
    1 tb Rice vinegar
    2 ts Fine grated fresh ginger
    2 ts Fine grated garlic
    2 ts Chile-garlic or other hot
    - sauce
    1 tb + 2 ts oil
    2 lb Boned, skinned chicken
    - thighs
    1 lb Bunch asparagus; trimmed
    Salt & pepper
    2 Scallions; thin sliced
    Cooked rice; (opt) to serve

    MAKE THE MARINADE: In a bowl, whisk together the miso,
    honey, soy sauce, rice vinegar, ginger, garlic,
    chile-garlic sauce, 1 tablespoon oil and 1 tablespoon
    water. Refrigerate half the marinade for serving.

    Place the chicken in a shallow dish or zip-top bag and
    pour the remaining marinade over the top. Toss the
    chicken until coated and let marinate in the
    refrigerator for up to 30 minutes. (A longer marinade
    may dry out the chicken.)

    When you are ready to cook, heat the broiler with a rack
    set 6 inches below it. Line a large baking sheet with
    aluminum foil.

    Remove the chicken from the marinade, scraping off and
    discarding any excess. Place the chicken in a single
    layer on one side of the baking sheet, with the flatter
    side up. Place the asparagus on the other side. Drizzle
    the asparagus with remaining oil, then season the
    asparagus; toss to coat.

    Broil until the chicken is cooked through with some
    charred spots and the asparagus is browned, about 10

    To serve, top the chicken with a drizzle of the reserved
    marinade and a sprinkle of scallions. Serve with rice,
    if desired.

    By: Yossy Arefi

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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