Try something new with my Sheet Pan Miso Honey Chicken and Asparagus recipe. Use the broiler in your oven to roast the marinated chicken thighs and asparagus, all at the same time! Make this if you are craving that BBQ chicken flavor in the middle of winter, when your BBQ is buried under six feet of snow. Start by cooking off your favorite rice or my Buttered Garlic Rice and everything will come together, just in time for supper!
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Use the broiler setting on your oven to cook the Sheet Pan Miso Honey Chicken, even though I was skeptical when it came to only using the broil to cook chicken. Make sure to place the thighs laying down flat onto the tray, so they cook up beautifully. Use a Meat Thermometer (affiliate link) in order to make sure you have an internal temperature of 175F for chicken thighs.
Cook up delicious recipes using Chicken Breasts by making my Cajun Chicken and Broccoli Alfredo or my Lemon Parm Chicken Gnocchi. Try my Cheesy Cabbage Steak recipe for more roasted vegetable flavors.
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Ingredients to make Sheet Pan Miso Honey Chicken and Asparagus
What is Miso Paste
If you've never used Miso before, you might be wondering what it actually is. Originating from Kyoto in Japan, Shiro (white) Miso is a sweet fermented paste, made of rice, barley, and soybeans. You might have heard of it, or even tasted it, if you've ever been to a Sushi restaurant and had a small bowl of Miso Soup to start the meal. Use Miso in a variety of ways, like soups, seasonings, a condiment, or for pickling.
Where to find Miso Paste
Find Miso Paste in the organic ingredients at your local grocery store, or in the international ingredients aisle if there is one. The one I used was more of a puree and was sold in a small pouch. Find a thicker version of it in a small tub. Use either or for this recipe.
- Chicken Thighs (chicken breasts will not work for this cooking method)
- White Miso Paste
- Liquid Honey
- Low Sodium Soy Sauce
- Rice Vinegar
- Fresh Garlic
- Vegetable or Canola Oil
- Fresh Asparagus
- Cooked Rice - Serve with the chicken and asparagus with cooked rice
- Optional Topping: Sprinkle sesame seeds and/or green onion on the chicken
See recipe card for quantities.
Instructions
Prepare a sheet pan by lining it with Aluminum Foil (affiliate link). I like using a wider aluminum foil to make sure it can fold over the sides of the pan and catch an extra juices flowing while cooking this Sheet Pan Miso Honey Chicken.
Use the oven broiler to cook chicken thighs
Important Step: Make sure that the oven rack is in the middle position, or 1 notch higher. You want the pan to be between 8 and 10 inches away from the broiling elements. If too close, and the chicken will burn before it is fully cooked.
Prepare the marinade
Whisk together the Miso, Honey, Soy Sauce, Rice Vinegar, Garlic and Oil in a small bowl.
Pour ¾ of the marinade into a large Ziploc Bag (affiliate link). Pour it into a larger bowl if you do not have a bag.
Place the Chicken Thighs into the bag (or bowl) with the marinade. Close up the bag and make sure the chicken is covered. Marinate for 20-30 minutes, no more.
Cut off and dispose of the woody tips of the asparagus. Place the asparagus on the prepared pan. Lightly drizzle with olive oil sprinkle with salt. Toss them around, but make sure they end up in a single layer.
Place the marinated chicken thighs onto the pan without any extra juices. Make sure they are flattened out, and that the smooth side is facing up. Discard the excess marinating liquid.
Make sure that the rack is positioned properly as per the above directions, and turn on the broil setting on the oven. Place the pan in the oven and cook for 7 minutes. Take the pan out and roll the asparagus over but do not flip the chicken. Return under the broil for 2-3 minutes while continuously watching.
Remove the Sheet Pan Miso Honey Chicken from the oven and use a Meat Thermometer (affiliate link) to make sure that the meat has an internal temperature of at least 165F-175F. The chicken should have some nice charred edges and be completely cooked. If they have not reached that temperature, remove the asparagus from the baking tray and return the chicken to the oven for another 2 minutes.
Drizzle the cooked chicken with the reserved ¼ of the marinade before serving for more flavor. *Make sure to not use the marinade which has been in contact with the raw chicken.*
Substitutions and Variations
- Rice Vinegar - Replace the Rice Vinegar with Apple Cider Vinegar or White White Vinegar, using the same quantity.
- Honey - Replace the Liquid Honey with Creamed Honey, but you might want to melt down the creamed honey so that it whisks in the marinade better.
- Ginger - Use a fine grater (affiliate link) to add 1 teaspoon of fresh ginger to the marinade.
Storing leftover Miso Honey Chicken
Store any leftovers of the Sheet Pan Miso Honey Chicken in airtight food containers (affiliate link). Include some cooked rice with a couple chicken thighs and asparagus to make a great lunch for the next 2-3 days. Store in the freezer for up to a month.
Recipe
Sheet Pan Miso Honey Chicken and Asparagus
Ingredients
- 9 pieces Boneless Skinless Chicken Thighs
- 450 grams Fresh Asparagus trimmed and cleaned
- 1 tablespoon Olive Oil for the asparagus
- ½ teaspoon Salt for the asparagus
Marinade Ingredients
- 3 tablespoon White Miso Paste
- 3 tablespoon Liquid Honey
- 3 tablespoon Low Sodium Soy Sauce
- 1 tablespoon Rice Vinegar
- 4 cloves Garlic crushed
- 1 tablespoon Canola Oil or other flavorless oils
Optional Toppings
- 1 teaspoon Sesame Seeds
- 1 large Green Onion finely chopped
Instructions
Marinate the Chicken
- In a small bowl, whisk together all of the Marinade Ingredients.
- In a large sealable plastic bag, or in a bowl, pour in ¾ of the prepared marinade. Keep the rest to drizzle on the cooked chicken.
- Place the chicken thighs in the plastic bag (or bowl) and make sure they are all covered in the marinade. Close up the bag or cover the bowl with plastic and marinate at room temperature for 20-30 minutes max.
Assemble and Bake
- Make sure the oven rack is in the middle position, or positioned so that the baking tray ends up being 8-10 inches away from the broiling element. If too close, the chicken will burn before the thighs can fully cook.
- Place the prepared asparagus on one side of an aluminum foil lined baking tray. Drizzle them with the 1 tablespoon of olive oil and sprinkle with the salt. Toss them around to coat, , making sure they end up in a single flat layer, and to one side.
- Take the chicken thighs out of the marinade, letting excess liquids drip off of them, before placing onto the other side of the tray with the smooth side of the chicken facing up. Lightly press down on the chicken thighs, to make sure they are as flat as they can be to encourage even cooking.
- Turn on the broil setting on your oven. When nice and hot, place the the baking tray under the broiler, again, making sure that the tray is 8-10 inches away from the broiler elements.
- Cook the chicken and asparagus for 7 minutes. Carefully remove from the oven and rotate the asparagus so they roast evenly. Do not flip the chicken oven.
- Return to the oven and cook for another 2-3 minutes while keeping a very close eye on it. The chicken will have nice charred edges and should be fully cooked.
- Remove from the oven and use a meat thermometer if you have one. The internal temperature in the thickest part of the chicken thigh should be at least 165-175F. If it is not yet at temperature, remove the asparagus from the tray so they do not burn, and return the chicken for another couple minutes to complete cooking.
- Serve the chicken and asparagus on a bed of rice and drizzle with the reserved marinade. Do not use any marinade that has been used to marinate the raw chicken. Garnish with the optional sesame seeds and chopped green onion.
Is this The NY Times Recipes?
Thank you for your question. It does seem to be similar to it from the picture, but I do not have access to the NY Times recipe, so I am not sure.