This delicious chicken dish is quick and easy, but it tastes like you spent a lot of time and effort on it. I cut out a couple of steps to make it even simpler. Once you’ve minced the ginger and garlic, it’s just stirring and baking! I like to serve it with Spelt-Butterbean Salad. 

You’ll find a printer-friendly version of the recipe at the bottom of this page. Adapted from The Kitchn. Updated 4/15/17. 

Ingredients:

6 boneless skinless chicken thighs

1-2 Tbsp minced fresh ginger

4 garlic cloves, minced

2 tablespoons miso paste

2 tablespoons chili garlic sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon soy sauce

2 tsp lemon zest

Directions:

1.) Trim chicken; set aside. Mince ginger for 1 – 2 Tbsp, and mince garlic. Place ginger and garlic in a shallow baking dish or zip-top bag. Add the remaining ingredients (miso through lemon zest). Mix well.

2.) Add chicken; turn to coat. Let stand 1/2 hour before baking, or refrigerate overnight.

3.) Pre-heat oven to 425°F. Spread the chicken in a single layer on a large baking sheet or roasting pan.

Bake for 15 – 20 minutes, or until done. When the internal temperature of the chicken is between 160 and 165°F, take the pan out and let the chicken rest for 5 minutes before serving.