Every once in a while, I like to bake or cook something that will challenge me to think differently about food. Something that takes a lot of brain power to come up with or will be a feat of endurance, requiring hours and hours of intensive planning and physical labor in the kitchen.
Today was not that day. Today was a day to bust out one of the easy recipes I keep in my back pocket for days like today, when the act of boiling an egg makes me feel like someone should give me a medal, and when hauling myself off the couch is an act of frickin’ courage and valor.
Chicken thighs are my favorite part of the chicken. They are the hardest part of the chicken to mess up. Let everyone else fights over a legs or breast. I’m a thigh girl.
Miso Ginger Chicken Thighs
- 4 pounds boneless skinless chicken thighs
- 6 tablespoons miso paste
- Two or so good sized thumbs of ginger (to taste, really.)
- 6-10 garlic cloves
- 1 lemon, zested and juiced
- 4 tablespoons vegetable oil
- 2 tablespoon soy sauce
- 2 T sriracha
- 2 T molasses or honey
- 1 t ground black pepper
Pat chicken dry with paper towels.
Put everything else into the food processor or blender.
Toss the chicken in this mixture, and let marinade overnight if possible. If you don’t have time to let it marinate and want to cook it immediately, go for it. Chicken thighs are notoriously forgiving.
Bake at 425 for 30 minutes on a roasting pan, turning the chicken over halfway through the cooking time. Serve over rice or quinoa.
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