Miso-Honey Broiled Chicken

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Sawako Okochi and Aaron Israel/Love Japan

Hi, we’re PureWow, and our favorite thing on earth (besides a good baguette bag) is cooking sheet pan dinners with minimal components. Speaking of, we’re currently crushing on this miso-honey broiled chicken recipe from the recently released cookbook, Love Japan: Recipes from Our Japanese American Kitchen by Sawako Okochi and Aaron Israel, which only requires six ingredients and your trusty sheet pan to come together.

Umami-rich miso and sweet honey star in the marinade. “Both ingredients tenderize the meat,” explain the authors, “and when the juices from the chicken mix with the butter, miso and honey, you get a delicious sauce right in the pan.”

The authors are partial to boneless, skin-on chicken, since the former makes it convenient to cook and the latter offers crisp, succulent fattiness to every bite. But you can easily substitute bone-in or skinless pieces if you’d prefer. Either way, serve it with plenty of steamed white rice and sautéed veggies to make it a meal.

Reprinted with permission from Love Japan: Recipes from Our Japanese American Kitchen by Sawako Okochi and Aaron Israel; with Gabriella Gershenson, copyright © 2023. Photographs copyright © 2023 by Yuki Sugiura. Published by Ten Speed Press, an imprint of Penguin Random House.

Restorative Miso Noodle Soup


2 pounds boneless, skin-on chicken thighs or breasts, or a mix of both

6 tablespoons aka (red) or awase (blended) miso

3 tablespoons honey

4 scallions, halved

1 tablespoon cold unsalted butter, cut into 1⁄8-inch-thick slices

1 lemon, cut into wedges


1. Put the chicken pieces in a container or a resealable plastic bag and evenly spread the miso and honey over all of it. Refrigerate for at least 2 hours or up to overnight. Don’t go longer than 24 hours or the chicken will start to dry out.

2. Position a rack six inches from the broiler element and set the broiler to high.

3. Line a sheet pan with foil. Place the scallions in an even layer to create a bed to rest the chicken on. Lay the chicken on the scallions, skin-side up, placing the pieces close together without touching. Scoop up the excess marinade and put it between the chicken and the scallions to help make a sauce as it cooks. Distribute the butter evenly over the chicken thighs.

4. Broil the chicken until the skin starts to get crispy and the honey and miso caramelize to a golden brown, about 6 minutes. Some parts might get a little black, which is expected with honey. (Just be careful not to char it too much.)

5. Turn off the broiler and set the oven to 400°F. Continue roasting until the chicken is just cooked through, another 7 to 9 minutes. (It’s okay if your oven takes time to get to 400°F; the point is to lower the temperature so that the chicken cooks through.) To test if the chicken is done, insert a cake tester or the tip of a small knife into the thickest part of the thigh, then feel how warm it is. If it borders on hot, the chicken is cooked. If not, continue to cook for another 2 to 3 minutes, and check again for doneness.

6. Remove the chicken from the oven and let it rest for 5 minutes. (The chicken will continue to cook from residual heat.) Transfer the chicken and scallions to a serving platter and spoon over any sauce that’s left on the sheet pan. Serve immediately with lemon wedges on the side.

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