Sheet Pan Miso Honey Chicken Thighs And Drumsticks (Alex’s Tasty Dinner Makeover)

Alex from Boston, you’re in for a treat! Say goodbye to boring chicken dinners. This Sheet Pan Miso Honey Chicken Thighs And Drumsticks recipe will shake up your weekly menu. It’s packed with flavor and super easy to make.

Get ready for crispy skin, juicy meat, and a mouthwatering miso-honey glaze. You’ll love how simple it is to prep and clean up. Just toss everything on a sheet pan and let your oven do the work. Dinner will be on the table in no time!

Exact Ingredients List

Here’s what you’ll need to make this tasty miso honey chicken:

• 2 ½ tablespoons softened butter
• ½ cup white miso paste
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ½ teaspoon black pepper
• 8-10 bone-in, skin-on chicken thighs and drumsticks
• ½ teaspoon crushed red pepper flakes (optional)
• 3 scallions, chopped
• 1 tablespoon sesame seeds

Make sure you have all these ingredients ready before you start cooking. The miso paste and rice vinegar give the dish its unique flavor, while the honey adds a touch of sweetness.

The bone-in, skin-on chicken pieces are key for getting that crispy, golden-brown skin. If you like a bit of heat, don’t forget the optional red pepper flakes.

The scallions and sesame seeds are for garnish, adding a pop of color and crunch to your finished dish.

Instructions

Preheat your oven to 400°F (200°C). Get ready to make a tasty miso paste for your chicken.

Mix softened butter, miso paste, honey, rice vinegar, ginger, salt, and pepper in a bowl. Stir until you have a smooth, thick paste.

Pat your chicken pieces dry with paper towels. Put them in a big bowl and coat them well with the miso paste.

Line a sheet pan with parchment paper. Lay out the coated chicken pieces on it.

Bake for 30-40 minutes. Flip the chicken 2-3 times while cooking. Keep an eye on it to avoid burning.

If the skin starts to darken too much, cover loosely with foil.

Take the chicken out when it’s golden brown and crispy. The internal temperature should reach 160°F (71°C).

Let the chicken rest for 5 minutes before serving.

Sprinkle chopped scallions and sesame seeds on top for extra flavor and crunch.

Enjoy your delicious miso honey chicken!

Possible Substitutes List & Recipe Variations

Want to switch things up? Here are some tasty alternatives you can try:

Protein Options:

• Boneless chicken thighs
• Chicken breasts (adjust cooking time)
• Firm tofu (for a vegetarian version)

Sauce Variations:

• Use red miso for a stronger flavor
• Swap honey for maple syrup or agave nectar
• Add sriracha or gochujang for extra heat

You can also mix in veggies for a complete meal. Try these:

• Broccoli florets
• Sliced bell peppers
• Baby carrots
• Quartered Brussels sprouts

For a different twist, try these seasoning ideas:

• Sprinkle with furikake before serving
• Add lemon zest to the miso mixture
• Mix in minced garlic for extra punch

No miso? No problem! You can use:

• Soy sauce (reduce salt in recipe)
• Tahini paste
• Peanut butter (for a satay-like flavor)

Remember to adjust cooking times if you change the protein. Keep an eye on your dish to ensure everything cooks evenly. Happy cooking!

Tips, Tricks & Storing

Want to make this dish even better? Here are some handy tips for you:

Marinate the chicken for up to 4 hours for extra flavor. Just don’t go longer, or the meat might get mushy.

For crispier skin, pat the chicken dry before coating it with the miso paste. This helps the skin crisp up nicely in the oven.

Don’t have miso? Try substituting with soy sauce or tahini. The flavor will be different, but still tasty.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to keep the skin crispy.

For a complete meal, add veggies to the sheet pan. Try broccoli, carrots, or bell peppers. Just toss them with a bit of oil and add them to the pan for the last 15-20 minutes of cooking.

Freeze uncooked marinated chicken for up to 3 months. Thaw in the fridge overnight before cooking.