Miso-Marinated Chicken with Crispy Brussels Sprouts, Baby Turnips, and Apples
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
¼ c
white miso paste (shiro miso)
Jump
1 tbsp
rice vinegar
Jump
1 tbsp
mirin
Jump
1 tbsp
sugar
Jump
1 ½ lb
bone-in, skin-on or boneless, skinless chicken thighs or drumsticks
Jump
3-4 tbsp
neutral oil
Jump
10-12
Brussels sprouts, halved
Jump
6-8 sm
8 small Hakurei turnips (or substitute with Sparkler radishes), halved
Jump
1 md
onion, halved and thinly sliced
Jump
¼ tsp
salt
Jump
Miso-Shallot Dressing
2 tbsp
white miso paste (shiro miso)
Jump
¼ c
rice vinegar
Jump
¼ c
finely chopped shallot
Jump
1 tbsp
honey, or more to taste
Jump
1 tbsp
water
Jump
2 tsp
toasted sesame oil
Jump
1 lg
apple, peeled, cored, and cut into thin matchsticks, for serving
Jump

Marinating a fatty fish like salmon or mackerel in miso paste for one or two days before broiling it is a plan-ahead flex in my kitchen. The formula works amazingly well for chicken thighs, too, with the dark meat absorbing all the flavors of the simple marinade. As proof of the powers of an overnight marinade, you rinse off all the paste before cooking this chicken (it’ll burn on the surface otherwise), but can still really taste the slightly sweet, generously salty, and deep umami flavor that has penetrated the meat throughout. I like surrounding this super-savory chicken with some bitter vegetables like brussels sprouts and turnips and crisp apples to bring out the sweetness for a finishing touch. Try it with another combo of vegetables, too. If you’re looking for a bit more sauciness, I’ve included an optional bright sauce or dressing to serve with the dish.

This recipe appears in Sheet Pan Chicken, to be released in September 2020.

Directions

  1. Combine the miso paste, vinegar, mirin and sugar in a small bowl. Rub the miso mixture over the chicken to coat thoroughly. Transfer to an airtight container or zip-top bag and marinate in the refrigerator for at least 12 hours or up to 24 hours.
  2. Preheat the oven to 450°F.
  3. Rinse the chicken to remove all the miso mixture and pat it dry. Coat the chicken with 1 tablespoon of the neutral oil.
  4. Combine the brussels sprouts, radishes, onion, remaining 2 tablespoons neutral oil, and the salt on a large sheet pan and toss to coat. Arrange the turnip halves cut-side down in a single layer on one end of the pan. Place the brussels sprouts cut-side down in a single layer in the center of the pan. Place the chicken skin-side up on the other side of the pan. (This arrangement helps contain the juices from the chicken to one side, so that many of the vegetables stay relatively dry and get crisp.) Nestle the onion snugly between the chicken pieces. Roast for 20 minutes, then flip any vegetables that are well browned on the bottom and scatter them around on the pan. Rotate the pan and roast for another 5 to 10 minutes if using boneless thighs, or 20 to 25 minutes if using bone-in pieces, until a kitchen thermometer inserted into the thickest part of a thigh registers 160°F.
  5. Meanwhile, make the miso-shallot dressing (if using): Combine the miso paste, rice vinegar, shallot, honey, water, and sesame oil for the dressing in a small bowl.
  6. Drizzle the dressing over the sheet pan, top with the apples, and serve.

Cathy Erway

Cathy Erway is the author of the cookbook The Food of Taiwan and the memoir The Art of Eating In. She hosts the podcasts Self Evident, exploring Asian American stories, and Eat Your Words on Heritage Radio Network, and blogs at Not Eating Out in New York.

[email_signup id="3"]
[email_signup id="3"]