Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1/4 cup white miso paste, 1/4 cup maple syrup, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon paprika in a large bowl to create the glaze.

2. 2

   Add 1.5 pounds boneless, skinless chicken thighs to the glaze mixture, ensuring they are thoroughly coated, and marinate for at least 30 minutes in the refrigerator.

3. 3

   Preheat your oven to 475 degrees Fahrenheit to achieve a high "tandoor-style" heat and line a baking sheet with parchment paper.

4. 4

   Arrange the marinated chicken thighs on the prepared baking sheet, ensuring even spacing, and roast for 15 minutes.

5. 5

   While the chicken bakes, toss 1 pound of fresh asparagus spears with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

6. 6

   Flip the chicken thighs, add the seasoned asparagus to the baking sheet alongside the chicken, and continue roasting for another 10-12 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the asparagus is tender-crisp with slight charring.