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Miso Butter Chicken Thighs with Crispy Rice

Miso butter chicken thighs are baked in a glossy, savory-sweet sauce and served with rice crisped golden in a skillet. A layer of cold cooked short-grain rice gives this dinner its crunchy contrast.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1.5 lb chicken thighs boneless, skinless
  • 0.75 tsp kosher salt divided
  • 0.25 tsp black pepper
  • 4 tbsp butter unsalted
  • 2 tbsp miso white
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 2 cloves garlic minced
  • 1 tsp ginger grated fresh
For the crispy rice
  • 2 tbsp oil neutral
  • 3 cups rice cold cooked short-grain

Equipment

  • 1 9x13 inch baking dish
  • 1 12-inch nonstick skillet

Method
 

Bake the chicken
  1. Heat the oven to 400°F.
  2. Arrange the chicken thighs in a single layer in a 9x13-inch baking dish and season with 1/2 teaspoon of the kosher salt and the black pepper.
  3. Melt the butter in a small bowl, then whisk in the miso, honey, soy sauce, garlic, and ginger; set aside 2 tablespoons of the mixture and brush the rest over the chicken.
  4. Bake for 25-30 minutes, until the thickest part of each thigh reaches 165°F.
  5. Brush the chicken with the reserved miso butter and let it rest for 5 minutes.
Crisp the rice
  1. Heat the oil in a 12-inch nonstick skillet over medium heat.
  2. Add the rice, sprinkle with the remaining 1/4 teaspoon kosher salt, and press it into an even layer.
  3. Cook undisturbed for 12-15 minutes, checking underneath with a thin spatula, until the bottom is crisp and golden; loosen the rice and serve it with the chicken.

Notes

For the crispiest rice, use thoroughly chilled rice and avoid stirring while it cooks. Refrigerate chicken and rice separately in airtight containers for up to 4 days; freezing is not recommended for the best rice texture. For a gluten-free option, use certified gluten-free soy sauce or tamari.