Miso-garlic-butter chicken

Yes, I AM guilty of saving most recipes I see that prominently feature butter. I am always like, DAMN THAT LOOKS GOOD. Plus butter has that low-temp crisping thing that olive oil doesn’t, so I was hoping for some dope crispy chicken skins that I get to eat all of because husband doesn’t have a good taste for fat.

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However, I did not succeed in making the skin crispy, and the skin is like my favorite ever omg i love it so much. Mostly I am still running regular experiments with my broiler. I can’t tell if I need to have the oven door open for it to work? Or if the flames just peace out after it reaches a certain temp? It’s super confusing, and as a city-dweller without a grill, I use my broiler a lot to approximate that grilled-crispiness.

With some roasted veggies this was one of those fall meals that makes you feel all harvesty, like you’re wearing a plaid shirt and you can identify at least 5 types of squash and you aren’t yet sick of the color orange. Just mix a variety of veggies with olive oil and s&p and throw them in the oven at the same time as the chicken. You should!

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Miso-Garlic-Butter Chicken
from Emily Clifton of Nerds with Knives
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Serves: 4 to 6 servings

INGREDIENTS
8 skin-on, bone-in chicken thighs, approximately 2½ to 3 pounds
4 tablespoons unsalted butter, softened
1/2 cup white miso (was mine white? I know not. perhaps it was yellow. does it matter? probs not)
3 tablespoons maple syrup
1 inch piece ginger, grated
8 garlic cloves, unpeeled but lightly smashed
1 tablespoon rice vinegar
Black pepper, to taste
2 scallions, finely sliced, for garnish
2 teaspoon toasted sesame seeds, for garnish

INSTRUCTIONS

1) Heat oven to 400 degrees. Combine butter, miso, maple syrup, rice vinegar, ginger and black pepper in a large bowl and mix until well combined.

2) Add chicken to the bowl and massage the miso-butter mixture all over it. Gently lift up the skin of each piece and, using your fingers, rub some miso butter under the skin. Place the chicken in a single layer in a roasting pan or heavy oven-proof skillet, add the garlic cloves and place it in the oven.

3)Roast for 30 to 40 minutes, basting the chicken once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees. If the chicken is cooked before it’s brown enough, place it under the broiler for a minute or two. Watch carefully or it can burn.

4) Remove the garlic skins and mash them into the pan drippings. Sprinkle chicken with sesame seeds and scallions and a spoonful or two of the garlic pan sauce.

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