- 4–5 chicken thighs, boneless (skin optional)
- 1/2 cup miso sauce, divided into two parts
- 1/4 cup water
- 1–2 scallions, just the greens, sliced on an angle (for varnish)
- Sesame seeds, to garnish
- Rinse chicken thighs, then pat dry.
- Place chicken thighs in freezer bag, add 1/4 cup miso sauce and swoosh around to cover evenly.
- Marinate in the fridge 24 hours…trust me, it’s worth the wait.
Over those 24 hours, the chicken will start to break down thanks to the alcohol in the sauce, creating an incredibly tender piece of meat with an abundance of flavor.
- Congrats!! You made it 24 hours, and now your patience is about to pay off.
- Remove chicken thighs from baggie and wipe off the marinade. All of it. If you don’t, the miso will burn, and that’s no bueno.
- Heat skillet to medium-low heat and add 1tbsp of neutral cooking oil.
- Place thighs in skillet skin side down (or smooth side down if you’re going skinless). Only go 2–3 at a time to avoid crowding, which will steam the chicken. Cook 5–7 minutes per side, until crispy and cooked throughout.
- Once chicken is finished, wipe excess oil from skillet with a paper towel (be careful!). Add the rest of the miso sauce and water to the skillet and simmer until thickened.
- Slice thighs into 1/2" strips, and serve over ginger rice with roasty toasty broccoli. Drizzle sauce from skillet over thighs and garnish with green onions and sesame seeds.