4 T. unsalted butter, melted
1/2 c. white miso
2 T. honey
1 T. rice vinegar (unseasoned type)
black pepper to taste
6 to 8 chicken thighs (approximately 2-1/2 to 3 lbs.), bone-in, skin-on
Adapted from a recipe at NYT Cooking
Combine butter, miso, honey, rice vinegar, and black pepper in a large bowl and mix with a spatula or spoon until it is well combined. Drop thighs into the miso-butter mixture and turn to make sure all sides are coated.
Place thighs and the leftover miso-butter mixture in a plastic bag and refrigerate anywhere from a half hour to a couple hours before baking.
Heat the oven to 425 degrees.
Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over every 10 minutes, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
* I’ve tried this recipe with boneless, skinless thighs. Don’t bother. You’ll want the beautiful crunchy skin, so use bone-in, skin-on thighs.