Miso-Honey Chicken and Asparagus

By Yossy Arefi

Updated January 21, 2026

  • two roasted chicken thighs, coated with a golden miso-honey glaze, sit on a bed of rice and are showered with sliced scallions. Six roasted asparagus spears are also drizzled with the same glaze; a second serving of chicken, rice and asparagus sits just out of frame.
    David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 3
Total Time
20 minutes, plus marinating
Rating
5(9,144)
Comments
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This quick and easy sheet-pan meal is broiled instead of baked, which chars the marinade slightly on the chicken, browns the asparagus for maximum flavor and cuts the cooking time to around 10 minutes. The miso-honey mixture packs a punch, with lots of garlic, ginger and as much hot sauce as you like. It doubles as a marinade for the chicken and a sauce to spoon over the chicken and asparagus once cooked. Make sure to arrange the chicken thighs in a single layer, so they cook and char evenly, and keep an eye on the pan, as some broilers have hot spots. Feel free to substitute broccolini for the asparagus, and serve with steamed rice, if desired. (Watch Yossy Arefi make Miso-Honey Chicken and Asparagus here.)

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Ingredients

Yield:4 servings 

  • 3 tablespoons white miso

  • 3 tablespoons mild honey

  • 3 tablespoons soy sauce or tamari

  • 1 tablespoon rice vinegar

  • 2 teaspoons finely grated fresh ginger

  • 2 teaspoons finely grated garlic

  • 2 teaspoons chile-garlic sauce or other hot sauce

  • 1 tablespoon plus 2 teaspoons neutral oil

  • 1 ½ to 2 pounds boneless, skinless chicken thighs 

  • 1 large bunch asparagus (about 1 pound), trimmed

  • Salt and pepper

  • 2 scallions, thinly sliced

  • Cooked rice (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

37 grams carbs; 187 milligrams cholesterol; 467 calories; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 4 grams fiber; 1391 milligrams sodium; 46 grams protein; 16 grams sugar

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

  1. 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.

  2. 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.)

  3. 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.

  4. Step 4

    Broil until the chicken is cooked through with some charred spots and the asparagus is browned, about 10 minutes.

  5. Step 5

    To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of scallions. Serve with rice, if desired.

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Ratings

5 out of 5
9,144 user ratings
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Comments

ColleenE

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.

Alison

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.

Lisa B

Any marinade that had raw meat in it can be brought to a boil and then spooned over the cooked food.

Melissa C

I like this one. It's easy to make, clean up is simple. I used bone-in, skin-on thighs and baked them, not broiled them. The honey in the marinade browned them up nicely.

Grainy Miso Sauce

Didn’t turn out well for me. I followed the instructions but the sauce/marinade came out very gritty/grainy. It seemed like the miso never fully broke down. Taste was good but texture was off putting.

Kristin Ferguson Smith

This is consistently delicious--everyone I make it for always loves it. I confess, I tend to deviate from the recipe slightly: I marinate the chicken up to a couple of days with no ill effect and a huge benefit in flavor; I don't scrape off the marinade before broiling the chicken (and yes, it chars a little and some burns on the foil around the chicken, but it also caramelizes and chars a little on the chicken, which is fantastic); I flip the chicken halfway through broiling for more char.

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