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Title: Sheet-Pan Miso-Honey Chicken & Asparagus
Categories: Poultry, Vegetables, Herbs. Chilies, Sauces
Yield: 4 servings

3 tb White miso
3 tb Mild honey
3 tb Soy sauce or tamari
1 tb Rice vinegar
2 ts Fine grated fresh ginger
2 ts Fine grated garlic
2 ts Chile-garlic or other hot
- sauce
1 tb + 2 ts oil
2 lb Boned, skinned chicken
- thighs
1 lb Bunch asparagus; trimmed
Salt & pepper
2 Scallions; thin sliced
Cooked rice; (opt) to serve

MAKE THE MARINADE: In a bowl, whisk together the miso,
honey, soy sauce, rice vinegar, ginger, garlic,
chile-garlic sauce, 1 tablespoon oil and 1 tablespoon
water. Refrigerate half the marinade for serving.

Place the chicken in a shallow dish or zip-top bag and
pour the remaining marinade over the top. Toss the
chicken until coated and let marinate in the
refrigerator for up to 30 minutes. (A longer marinade
may dry out the chicken.)

When you are ready to cook, heat the broiler with a rack
set 6 inches below it. Line a large baking sheet with
aluminum foil.

Remove the chicken from the marinade, scraping off and
discarding any excess. Place the chicken in a single
layer on one side of the baking sheet, with the flatter
side up. Place the asparagus on the other side. Drizzle
the asparagus with remaining oil, then season the
asparagus; toss to coat.

Broil until the chicken is cooked through with some
charred spots and the asparagus is browned, about 10
minutes.

To serve, top the chicken with a drizzle of the reserved
marinade and a sprinkle of scallions. Serve with rice,
if desired.

By: Yossy Arefi

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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