Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons maple syrup, 1 tablespoon apple cider vinegar, 1 tablespoon soy sauce, 2 minced cloves of garlic, and 1 teaspoon grated fresh ginger to create the miso glaze.

2. 2

   Place 1.5 pounds boneless, skinless chicken thighs into a large bowl, pour half of the miso glaze over the chicken, toss to coat, and marinate for at least 30 minutes, or preferably up to 4 hours, in the refrigerator.

3. 3

   In a separate large bowl, combine 1 large red bell pepper cut into 1-inch pieces, 1.5 pounds quartered Yukon Gold potatoes, and 1 pint halved cherry tomatoes with 2 tablespoons olive oil, 1 tablespoon fresh chopped rosemary, 1 teaspoon sea salt, and 0.5 teaspoon black pepper, tossing until the vegetables are evenly coated.

4. 4

   Preheat your tandoor oven to its highest setting, approximately 500-600°F (260-315°C); if using a conventional oven, preheat to 450°F (232°C).

5. 5

   Thread the marinated 1.5 pounds boneless, skinless chicken thighs onto metal skewers, then arrange the skewers and the seasoned vegetables on a heat-proof baking tray or directly on the tandoor's interior wall if your tandoor accommodates it.

6. 6

   Carefully place the chicken skewers and the baking tray of vegetables into the preheated tandoor, baking for 15 minutes, then remove the chicken, brush with the remaining miso glaze, and return both to the tandoor for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.

7. 7

   Remove the chicken and vegetables from the tandoor, letting the chicken rest for 5 minutes before serving.