I created this recipe years ago for Real Food magazine and didn’t remember how good it was! I made it the other night for “the food maven” (I mean who isn’t these days?) and a bunch of friends. Love at first bite…and the second…and as delicious the next day right from the fridge. I even brought a few pieces to a neighbor. (A rare thing for me to do.) It is a great do-ahead dish because it marinates for at least 8 hours and bakes at a super-high temperature for under 20 minutes. (And a flash under the broiler). That’s it! I bought two large packages of small chicken thighs (24!) and piled them high on a platter when they were all dark golden brown and crispy. A shower of slivered scallions finished the dish. It is the white miso (known as shiro miso) that tenderizes the flesh to make it silky and lush. Miso is also a “flavor carrier” and helped the garlic and fresh ginger permeate every crevice. Shiro miso, and mirin (sweetened rice wine) can be found in Asian markets, health food stores and most supermarkets. Great with beer, sauvignon blanc, chilled sake, and even beaujolais. The recipe is easily doubled and tripled and is great hot, warm, room temperature, or chilled.
1/2 cup shiro miso
3/4 cup mirin
4 large cloves garlic
3-inch piece fresh ginger, peeled and chopped
12 chicken thighs (with skin, bone-in)
Put miso, mirin, garlic and ginger in food processor. Process until smooth. Put chicken in a large bowl and pour marinade over chicken. Finely chop white and green part of 5 scallions and stir into chicken. Cover and refrigerate 8 hours. Preheat oven to 450. Transfer chicken with some of its marinade to rimmed baking sheet. Bake 18 to 20 minutes (depending on size of thighs) and then broil 1 to 2 minutes until dark golden brown and cooked through (do not overcook.) Finely sliver remaining scallions and scatter on top. Serves 6