Miso-Honey Chicken and Asparagus
Updated Jan. 21, 2026
- Total Time
- 20 minutes, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons white miso
- 3tablespoons mild honey
- 3tablespoons soy sauce or tamari
- 1tablespoon rice vinegar
- 2teaspoons finely grated fresh ginger
- 2teaspoons finely grated garlic
- 2teaspoons chile-garlic sauce or other hot sauce
- 1tablespoon plus 2 teaspoons neutral oil
- 1½ to 2pounds boneless, skinless chicken thighs
- 1large bunch asparagus (about 1 pound), trimmed
- Salt and pepper
- 2scallions, thinly sliced
- Cooked rice (optional), for serving
Nutritional analysis per serving (4 servings)
467 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 16 grams sugars; 46 grams protein; 1391 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, garlic, chile-garlic sauce, 1 tablespoon oil and 1 tablespoon water. Refrigerate half the marinade for serving.
- Step 2
Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for up to 30 minutes. (A longer marinade may dry out the chicken.)
- Step 3
When you are ready to cook, heat the broiler with a rack set 6 inches below it. Line a large baking sheet with aluminum foil. Remove the chicken from the marinade, scraping off and discarding any excess. Place the chicken in a single layer on one side of the baking sheet, with the flatter side up. Place the asparagus on the other side. Drizzle the asparagus with remaining oil, then season the asparagus; toss to coat.
- Step 4
Broil until the chicken is cooked through with some charred spots and the asparagus is browned, about 10 minutes.
- Step 5
To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of scallions. Serve with rice, if desired.
Private Notes
Comments
Delicious, easy weeknight dinner! Recipe as is would be way too salty, started with less than 2 TB of reduced sodium tamari and it was still too salty. Added water to cut/add volume. Personal preference, but chicken thighs baked at 425 for 30-35min always results in perfection.Foil the pan and keep all the marinade, it got a nice crisp on its own sans broiler. Gave the chicken about 15 min head start, then added asparagus. It was perfect with plenty of leftover sauce.
Similar to others, we baked the chicken instead of broiling. It took about 30-35 minutes at 400F to be cooked through, but still juicy and a browned on top. Added the juice of one lime to the sauce for added brightness.
Any marinade that had raw meat in it can be brought to a boil and then spooned over the cooked food.
Absolutely perfect as provided. I did switch out for low-sodium soy sauce. Quick, easy and delicious. Even my wife who hates sweet sauces on meat didn't object.
I'm partial to slicing chicken thighs into 1/2" strips against the muscle fiber and marinating the chicken strips. I think you get more flavor because you have more surface area of the chicken in the marinade and it cooks faster. I added Lee Ho Fook's fried eggplant sauce to the marinade. It's a complex sauce with sugar, red and black Chinese vinegars, a dozen green and red Sechuan and a bit of tail bird chili. It worked great in this recipe. I was fine with the sally content.
Big bang for your buck! SO easy, SO flavorful. I followed the recipe exactly as written and it turned out great, not too salty for us. One of us is not a dark meat fan so, I plan to try flatten breasts next time. I'm also going to go with a cool crisp coleslaw for the veg. Thanks again NYT Cooking!