New York Times

Miso-Honey Chicken and Asparagus

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.