Miso Maple Chicken with Shallots

This Miso Maple Chicken is a dish with truly special flavor!

Usually, here on Between Carpools, we try to stick to the basic ingredients. We don’t like to send you on a hunt for ingredients and we love when you can make a recipe using ingredients that you already have on hand!

So, even though I personally use miso paste often, I recognize that you might not. But, since this is now the second recipe over the past few months that I’ve shared featuring miso paste (for an outstanding sea bass recipe that uses miso paste, see this post), maybe now you do have it on hand! And if you don’t, now you have two recipes to use it for! (No worries, it keeps for a good long, long time because it has a high salt content.) Need a third recipe to make it worth buying an ingredient? This famous onion and flanken soup also calls for it.

What do these recipes all have in common? They have a lot of flavor without much work.

You can make this recipe with any chicken you have in the house, whether bone-in or boneless. I have not tried it with chicken cutlets, but there’s no reason why it shouldn’t work. The cooking time would obviously be less.

It takes two minutes to prepare! Just mix all the ingredients (except for the chicken) together in your baking pan or 9×13.

Add your chicken, then spoon the marinade on top, scooping up those shallots and getting them on top of the chicken (this is easier to do if they’re sliced rather than diced as in the photo.)

And just bake!

5.0 from 1 reviews

Miso Maple Chicken with Shallots

 

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Serves: 2-4 servings

Ingredients

• 4 chicken thighs (with or without bones, with or without skin)
• Salt, for sprinkling
• 3 Tbsp miso paste
• 3 Tbsp rice vinegar
• 3 Tbsp maple syrup
• 2 Tbsp olive oil
• 4 garlic cloves, crushed
• 1 large or 2 small shallots, thinly sliced or diced

Instructions

1. Preheat oven to 400⁰F. Sprinkle chicken with salt.
2. Combine all remaining ingredients in a bowl and toss with chicken, making sure chicken is well-coated. Spread chicken on a parchment-lined baking sheet or in the baking pan, loading the shallots on the top.
3. Baking time then depends on what you’re using. Chicken thighs without skin or bones would be 20-25 minutes. Chicken capons (no bones, yes skin) are ready in 25-28 minutes. Bone-in chicken thighs would be a little longer than that, 35-40 minutes.

3.5.3226

You can easily double or triple the recipe as needed if making more chicken. This one smells so good while it’s cooking, you just know it’s going to taste delicious too!