Sheet Pan Miso Honey Chicken and Asparagus
Cook marinated chicken and asparagus together on a sheet pan under the broiler for a delicious BBQ flavor.
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.
Nutrition
Calories: 177kcalCarbohydrates: 23gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 2mgSodium: 1205mgPotassium: 342mgFiber: 3gSugar: 16gVitamin A: 925IUVitamin C: 8mgCalcium: 54mgIron: 3mg
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