Yield: 4 servings
Ingredients
3 tablespoons white miso
3 tablespoons mild honey
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons sriracha
1 tablespoon plus 2 teaspoons garlic-infused canola oil
1½ to 2 pounds boneless, skinless chicken thighs (you can use bone-in thighs with skin removed, but they will take longer to cook)
1 pound green beans, ends trimmed
Salt and pepper
2 scallions, thinly sliced
Cooked rice (optional), for serving
Directions
3 tablespoons mild honey
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons sriracha
1 tablespoon plus 2 teaspoons garlic-infused canola oil
1½ to 2 pounds boneless, skinless chicken thighs (you can use bone-in thighs with skin removed, but they will take longer to cook)
1 pound green beans, ends trimmed
Salt and pepper
2 scallions, thinly sliced
Cooked rice (optional), for serving
Directions
Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, sriracha, 1 tablespoon oil and 1 tablespoon water. Refrigerate half the marinade for serving.
Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for up to 30 minutes. (A longer marinade may dry out the chicken.)
When you are ready to cook, heat the broiler with a rack set 6 inches below it. Line a large baking sheet with aluminum foil. Remove the chicken from the marinade, scraping off any excess. Place the chicken in a single layer on one side of the baking sheet, with the flatter side up. Place the green beans on the other side. Drizzle the green beans with remaining oil and some of the scraped-off marinade, then toss to coat.
Broil until the chicken is cooked through with some charred spots and the green beans are browned, about 10 minutes.
To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of scallions. Serve with rice, if desired.
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