Charred Honey-Miso Butter Chicken with Sweet Potatoes

An umami-boosting marinade of miso, garlic, ginger and honey does double-duty in this recipe, infusing chicken thighs with an alluringly sweet (but not too sweet) savoriness while priming the skin to char in your June for extra flavor. The sweet potatoes we pair with the succulent, lightly charred chicken have perfectly edible skin, so there’s no need to peel them unless you really feel like it. You can marinate your chicken up to 8 hours for a deeper flavor, but even a 1-hour marinade will make you think you hit the sheet pan dinner jackpot. Use the more mellow white miso for this recipe--you can substitute yellow miso in a pinch, but stay away from any aged, strongly-flavored red or brown rice miso here. To make this gluten-free, be sure to use gluten-free miso and tamari.

Prep Time — 15 min
Cook Time — 33 min
Servings — 4

Ingredients

  • 3 tablespoons white miso

  • 2 tablespoons unsalted butter

  • 1 tablespoon grated ginger

  • 1 teaspoon crushed garlic

  • 1 tablespoon honey

  • 1 teaspoon tamari

  • 1 teaspoon rice vinegar

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