I’m a little late to ‘miso sauce’ party but now I’m here I’m ready to tear up the dancefloor.
This recipe was a result of me emptying our fridge before moving to a new house. We had been having miso soup for lunches and snacks during Winter but when the warmer weather arrived, meals promptly turned into salads and the miso paste sat in the fridge redundant.
In case you are not familiar with the taste sensation that is miso paste I’ll give you the lowdown.
Miso paste is fermented soybeans combined with salt and water that have been blended into a paste. While technically not paleo due to the soybean part, it is packed full of protein, minerals and other nutrients, and is a super versatile ingredient to have on hand.
Traditionally combined with hot water to create miso soup, you can also use it for salad dressings, sauces and in this case, chicken marinades.
For newbies, I recommend starting with white miso because it has the least intense flavour and isn’t quite as salty as the red variety.
Have you got miso paste in your fridge? I’d love to hear how you use it in your meals.
Miso Baked Chicken Thighs
8 chicken thighs
GF, DF, high protein
Prep time + tidy up: 10 mins
Cook time: 40 mins
8 free range chicken thighs
1/4 cup olive oil
1/2 cup white miso paste
1 tbsp honey
1 tbsp tamari or soy sauce
1 tsp crushed garlic
Preheat oven to 170 degrees.
In a baking dish add all the ingredients except the chicken thighs. Mix well to combine.
Add the chicken thighs and coat thoroughly with the sauce. I like to use my hands for this bit to make sure they are fully coated.
Pop the chicken in the oven, top of the thigh facing up, for 45 minutes, flipping at halfway. I like to flip them a third time to get the top of the chicken a little browned before serving.
Serve in a bed of rice or quinoa and a big plate of greens.
Tip: You can make this in the morning and use it as a marinade before cooking. Just coat the chicken as per instructions above and place in the fridge, covered until you are ready to cook it.
These are also great cold and sliced with a salad as leftovers the next day.
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