Miso-Glazed Chicken Thighs with Charred Broccolini & Black Rice

Miso, Japan’s beloved fermented soybean paste, brings deep umami to weeknight chicken when brushed on as a sticky glaze. Crisp-skinned thighs roast alongside charred broccolini and nutty black rice for a balanced, satisfying plate.

Serves 3

Estimate for one serving

• 680 cal
• 48g protein
• 52g carbs
• 32g fat
• 7g fiber

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Ingredients

• 6 (about 2 lb) bone-in skin-on chicken thighs
• 3 tbsp white miso paste
• 2 tbsp low-sodium soy sauce
• 2 tbsp mirin
• 1 tbsp toasted sesame oil
• 1 tbsp grated fresh ginger
• 3 garlic cloves
• 1 cup dry black rice (forbidden rice)
• 1 lb broccolini
• 2 tbsp neutral oil
• 1 tbsp rice vinegar
• 2 tsp toasted sesame seeds
• 3 scallions
• 1/2 tsp kosher salt

Instructions

1. 1Combine miso, soy sauce, mirin, sesame oil, grated ginger, and 2 minced garlic cloves. Reserve marinade. Toss chicken thighs in remaining marinade; let sit 20 minutes (or refrigerate up to 24 h).
2. 2Cook black rice: rinse rice, combine with 1¾ cups water and salt. Bring to boil, reduce to low, cover and simmer 35 minutes. Fluff and keep warm.
3. 3Preheat oven to 425°F. Place chicken skin-side up on a foil-lined sheet pan. Roast 28–32 minutes until skin is crisp and internal temperature reaches 175°F. Brush with reserved marinade in last 5 minutes.
4. 4Meanwhile, toss broccolini with neutral oil, remaining minced garlic, and salt. Heat a large cast-iron skillet over high heat until smoking. Add broccolini in a single layer and char 3–4 minutes per side until crisp-tender with dark char marks. Finish with rice vinegar.
5. 5Plate each serving with cooked black rice, chicken thighs, and charred broccolini. Garnish with sliced scallions and toasted sesame seeds.