Miso-Glazed Chicken with Smashed Cucumber Salad

A savory and umami-rich miso glaze transforms simple chicken thighs, while a refreshing smashed cucumber salad adds a bright contrast.

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 tbsp white miso paste
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 2 cloves garlic minced
• 1 tsp ginger grated
• 4 chicken thighs boneless, skinless
• 0 parchment paper
• 2 cucumbers large, smashed
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp chili oil optional for heat
• 2 cloves garlic minced
• 1 tbsp toasted sesame seeds
• 2 green onions sliced

Instructions

1. In a small bowl, mix 2 tablespoons of white miso paste, 1 tablespoon of honey, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 2 teaspoons of sesame oil, 2 cloves of minced garlic, and 1 teaspoon of grated ginger.
2. Coat 4 boneless, skinless chicken thighs with the marinade and let them sit for at least 30 minutes or up to 2 hours in the refrigerator.
3. Preheat the oven to 400°F (200°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper.
4. Bake the chicken for 20-25 minutes, or until the chicken is cooked through and caramelized.
5. Make the smashed cucumber salad: Place 2 large cucumbers on a cutting board and gently smash them with the side of a knife or a rolling pin, then cut them into bite-sized pieces.
6. In a bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of chili oil (if using), and 2 minced garlic cloves.
7. Toss the cucumbers in the dressing and sprinkle with 1 tablespoon of toasted sesame seeds and 2 sliced green onions.
8. Serve the miso-glazed chicken with the smashed cucumber salad on the side.