Miso-Maple Chicken with Black-Sesame Crust & Yuzu Slaw

Sweet-savory miso–maple–soy glaze, shatter-crisp black-sesame crust, and a bright, citrusy yuzu slaw — restaurant flair in under 40 minutes!

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Ingredients (serves 4)

Chicken
• 4 boneless skin-on chicken thighs
• 2 Tbsp white miso paste
• 2 Tbsp maple syrup
• 1 Tbsp soy sauce
• 1 Tbsp rice-vinegar
• 1 tsp grated fresh ginger
• 2 Tbsp black sesame seeds
• 1 Tbsp neutral oil

Yuzu Slaw
• 2 cups shredded green cabbage
• 1 cup matchstick carrots
• ½ red bell pepper, thinly sliced
• 2 Tbsp yuzu juice (or mix 1 Tbsp lime + 1 Tbsp orange)
• 1 Tbsp mayo
• 1 tsp honey
• Pinch of salt & pepper

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Instructions
1. Marinate – Whisk miso, maple, soy, vinegar & ginger. Coat chicken; marinate 15 min.
2. Crust – Press black sesame onto skin side of each thigh.
3. Sear & roast – Heat oil in oven-safe skillet. Sear chicken sesame-side down 3 min until crusted. Flip; transfer skillet to 400 °F / 200 °C oven 18-20 min until 165 °F / 74 °C.
4. Slaw – Whisk yuzu juice, mayo, honey, salt, pepper. Toss with cabbage, carrot & pepper. Chill 10 min.
5. Serve – Plate chicken with extra pan juices, add slaw on the side. Garnish with scallions.

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