Scale

For the Chicken:

4 boneless, skinless chicken thighs

2 tbsp white miso paste

2 tbsp maple syrup

1 tbsp soy sauce

1 tsp rice vinegar

1 tsp sesame oil

1 clove garlic, minced

Salt & pepper, to taste

For the Broccoli:

2 cups broccoli florets

1 tsp sesame oil

1 tsp soy sauce

1 tsp toasted sesame seeds

Preheat Oven:
Preheat oven to 400°F (200°C). Line a baking sheet with foil.
Prepare Chicken Glaze:
In a small bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, and garlic.
Glaze Chicken:
Season chicken thighs with salt and pepper. Brush generously with miso maple glaze. Place on the prepared baking sheet.
Roast Chicken:
Bake 20–25 minutes, basting once halfway, until chicken is cooked through (internal temp 165°F / 74°C).
Cook Broccoli:
While chicken is baking, heat sesame oil in a skillet over medium heat. Sauté broccoli 4–5 minutes until tender-crisp. Add soy sauce and toss to coat. Sprinkle with sesame seeds.
Serve:
Plate chicken thighs with sesame broccoli on the side. Drizzle with extra glaze if desired. Serve hot.

For extra caramelization, broil chicken 2–3 minutes at the end of baking.

Can swap chicken thighs for drumsticks or breasts; adjust cooking time.

Add cooked rice or noodles to make it a full meal.

Make ahead: prepare glaze in advance; store in fridge up to 3 days.

For more heat, add a pinch of chili flakes to the glaze.