Miso Glazed Chicken Thighs with Pan Sauce
- 2 pounds skinless, boneless chicken thighs
- 2 tablespoons soy sauce
- 3 tablespoons white miso paste
- ¼ chopped, white or yellow onion
- 2 large cloves of garlic, or 3-4 small to medium cloves
- 1 tablespoon ginger
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 2 tablespoons olive oil, separated
- 2 teaspoons cornstarch
- ¼ cup water
- ⅓ cup vegetable or chicken broth
- ¼ cup chopped cilantro, optional
- 1 lime, optional
- Place chicken thighs in a leak-proof container and set aside.
- In a food processor combine soy sauce, miso, onion, garlic, ginger, vinegar, sesame oil, and 1 tablespoon of olive oil.
- Once fully blended, spoon over the chicken thighs until completely covered.
- Let marinade in the refrigerator for 6-8 hours, or best, overnight
- When ready to cook, heat a large skillet over medium heat and add the remaining olive oil.
- When hot, add the chicken thighs and cook for 3-5 minutes per side.
- While the chicken browns, whisk together the cornstarch and water to be used as a thickener for the pan sauce.
- Once the chicken has browned on both sides, but not fully cooked, remove from heat and set aside.
- Add the marinade to the hot skillet and whisk in the vegetable broth, scrapping the browned chicken pieces from the bottom of the pan.
- Continue whisking the sauce until it comes to a low boil.
- Add in the water and cornstarch mixture to thicken slightly and whisk continuously until all lumps are dissolved.
- Now return the chicken to the hot skillet and finish cooking until done all the way through.
- Remove chicken from pan for serving.
- Spoon a bit of pan sauce over each chicken thigh, top with a bit of chopped cilantro and a squeeze of lime juice.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/miso-glazed-chicken-thighs-with-pan-sauce/
3.5.3208