4 tbsp miso paste
2 tbsp sesame oil
2 tbsp vegetable oil
2 tbsp mirin (rice wine)
1 tbsp sriracha hot sauce
2 tsp soy sauce
4 bone-in skin-on chicken thighs
3 spring onions, finely chopped
2 tsp sesame seeds
Rice or noodles
- In a small bowl, whisk together the miso paste, sesame oil, vegetable oil, mirin, sriracha, soy sauce and a generous crack of black pepper.
- Place the chicken in a large sealable bag and pour over the marinade. Squeeze out the air, as you close the bag. Massage the marinade into the meat to distribute it evenly. Set aside for 30 minutes. If you’re cooking right away, keep it at room temperature. If not cooking within 30 minutes, refrigerate until 30 minutes prior to cooking.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Remove the chicken from the marinade and place in a large baking dish in a single layer. Roast for 35 minutes, or until completely cooked throughout.
- Scatter with chopped spring onions and sesame seeds and serve with rice or noodles and some green vegetables.
Per Serving 374kcals, 22.8g fat (4.6g saturated), 10.2g carbs (4.1g sugars), 31.6g protein, 1.4g fibre, 1.003g sodium