I N G R E D I E N T S

• 1 tablespoon white miso paste (you can sub in chickpea miso for soy-free option)

• 1 tablespoon maple syrup

• 1 teaspoon toasted sesame oil

• 1 tsp minced ginger

• 2 tablespoons soy sauce, Tamari or coconut aminos

• 2 cloves garlic, minced

• 1 pound of boneless skinless chicken thighs (you can also use breast, see notes for different cooking method)

• sesame seeds, for sprinkling on chicken after cooking (optional)

I N S T R U C T I O N S

1. Preheat broiler on high. Line a sheet pan with parchment paper and trim the edges so they don’t catch on fire during cooking.

2. Combine all ingredients, except for chicken and sesame seeds, in a medium bowl. Use fork or whisk to combine.

3. Place chicken in the bowl and use your hands to mix the marinade into the chicken. You can marinade overnight if you prefer or you can cook right away.

4. Place chicken thighs on parchment-lined sheet pan and broil on high for about 8-10 minutes on each side. You want the pan 1-2 inches away from the broiler.

5. If using chicken breasts or chicken on the bone, bake chicken covered at 375 degrees for about 30-40 minutes and then broil to brown. Keep a close eye so it does’ burn. Remember to use an instant-read meat thermometer to measure an internal temperature of 165 degrees.

All photos by Teresa Earnest Social.

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