Miso Honey Chicken with Smashed Cucumber Salad by Lucas Vallecillos

Ingredients

• 4 boneless, skin-on chicken thighs
• 2 tbsp white miso paste
• 1½ tbsp honey
• 1 tbsp soy sauce (for glaze)
• 1 tbsp rice vinegar (for glaze)
• 1 tsp grated fresh ginger
• 1 garlic clove, finely grated
• 1 tsp sesame oil (for glaze)
• 100ml water
• 1 large cucumber
• ½ tsp salt (for cucumber)
• 1 tsp rice vinegar (for cucumber)
• 1 tsp soy sauce (for cucumber)
• 1 tsp sesame oil (for cucumber)
• ½ tsp sugar
• 1 tsp toasted sesame seeds
• ½ tsp chili flakes (e.g., Aleppo or Gochugaru)

Instructions

1. Prepare the smashed cucumber salad: Place the cucumber on a cutting board and smash it with the flat side of a knife or a rolling pin until cracked and broken. Chop the smashed cucumber into bite-sized pieces.
2. In a bowl, combine the smashed cucumber with ½ tsp salt, 1 tsp rice vinegar, 1 tsp soy sauce, 1 tsp sesame oil, ½ tsp sugar, 1 tsp toasted sesame seeds, and ½ tsp chili flakes. Toss to combine and set aside to marinate.
3. Prepare the miso honey glaze: In a small bowl, whisk together 2 tbsp white miso paste, 1½ tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 grated garlic clove, 1 tsp sesame oil, and 100ml water until smooth.
4. Pat the chicken thighs dry with paper towels. Since the glaze is salty, no additional seasoning is needed on the chicken.
5. Heat a skillet or oven-safe pan over medium-high heat. Add the chicken thighs, skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy.
6. Flip the chicken thighs and sear the other side for 1-2 minutes.
7. Pour the miso honey glaze over the chicken thighs in the pan. Bring to a simmer, then reduce heat to medium-low.
8. Continue to cook, basting the chicken with the glaze occasionally, for about 10-12 minutes, or until the chicken is cooked through and the glaze has thickened and coats the chicken.
9. Alternatively, after searing both sides, transfer the skillet to a preheated oven at 400°F (200°C) for 10-15 minutes, basting halfway through, until cooked through and glazed.
10. Serve the miso honey chicken thighs hot, with the marinated smashed cucumber salad on the side.