sticky miso chicken

roasted on broccolini

  • 4 bunches (800g) broccolini, trimmed
  • ¼ cup (60ml) mirin (Japanese rice wine)
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 tablespoons slivered almonds

sticky miso chicken


  • ⅓ cup (95g) white miso paste (shiro)
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • ¼ cup (60ml) mirin (Japanese rice wine) 
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon brown rice vinegar  
  • 6 x 125g chicken thigh fillets, trimmed and halved


  1. Preheat oven to 220°C (425°F).
  2. To make the sticky miso chicken, place the miso, oil, soy, mirin, sugar and vinegar in a large bowl and whisk to combine. Add the chicken and toss to coat. Set aside until ready to use.
  3. Place the broccolini on a large baking tray lined with non-stick baking paper. In a bowl, combine mirin, honey, soy sauce and almonds. Drizzle over broccolini, top with miso chicken and any remaining marinade. 
  4. Bake for 20 minutes or until the chicken is cooked through and tender.
  5. To serve, divide between plates. Serves 4

Photography: Con Poulos

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