Miso Mayo Roast Chicken Recipe: The Secret to Juicy, Umami-Rich Chicken

Ingredients

• 720 g Chicken Thighs:
• 54 g ☆Red Miso
• 54 g ☆ Half-Calorie Mayonnaise
• 9 g ☆ Sugar
• 5 g ☆ Sake
• 0.5 g ☆ Shichimi Togarashi

Steps

1. Prepare the marinade: In a small bowl, whisk together the red miso, mayonnaise, sugar, shichimi togarashi, and sake until smooth.
2. Prep the chicken: Pat the chicken thighs dry with paper towels to remove excess moisture. Trim away any excess fat (pale yellow/mushy sections) and white connective tissue. Cut the thighs in half if they are particularly large.
3. Marinate: Coat the chicken thoroughly in the miso-mayonnaise mixture. Place in a sealed container or bag and refrigerate for 2 to 8 hours.
4. Preheat & prep for baking: Preheat your oven to 230°C (445°F).
5. Clean the meat: Gently wipe away the excess marinade from the surface of the chicken (miso burns easily!) and arrange the pieces on a baking tray.
6. Roast: Set the baking sheet in the middle rack of the oven, bake at 230°C (445°F)for 15 minutes, then reduce the temperature to 180°C and bake for another 10 minutes.
7. > Tip: If the surface begins to darken too quickly, loosely cover the chicken with aluminum foil.
8. Serve: Once cooked through and golden brown, let the chicken rest for a few minutes, then slice into bite-sized pieces.