Chicken drumsticks are one of the work horses of weeknight dinners in our house. They’re economical, they’re a blank slate for flavors, they’re healthy, and they’re a fan favorite of two out of my three kids. (What can I say? I can’t always win.)
Tuesday night, I paired them with ginger and miso to create my favorite sticky, sweet, and salty miso chicken. This is a dinner you can make in forty-five minutes, start to finish. The chicken hangs out in the oven while you prep your sides and emerges—salty, sweet, sticky, and delicious—the perfect meal to get you through that mid-week slump.
I love these alongside white rice and some simple veggies, maybe stir-fried greens or roasted broccoli. This chicken is also excellent with roasted sweet potatoes or other root vegetables. Since we had beets and sweet potatoes from our CSA, I ended up throwing a pan of root veggies in the oven, making a pot of sushi rice, and stire frying some swiss chard with garlic butter and soy sauce on the stovetop. They were lovely together.
But first, let’s gather our ingredients and an eager helper! Meet Marilla, my youngest daughter and dedicated lover of all things Japanese food.
For this dish you will need: Miso, honey, gluten free soy sauce, mirin, ginger, and chicken drumsticks
Really, you just put all the marinade ingredients (everything except the chicken) into the largest mixing bowl you have and stir them well. Then add your chicken drumsticks and, let your small (or not-so-small) child mix it all together with their hands. They love this part, and it’s the best way to ensure the chicken is thoroughly slathered!
I recommend lining your sheet pan with parchment paper for much easier clean-up. Lay out your chicken legs and place the pan in a 400∘F oven. Bake for 30–40 minutes until the chicken clearly registers over 170∘F internally. Set a timer for 15 minutes to check and turn the chicken over, or the sugar in the miso can burn a bit. Keep an eye on that!
While the chicken cooks, you have about 30 minutes to do all the things you do on a Tuesday night between 6 and 8 PM: clean the kitchen, set the table, practice spelling, make a grocery list, or rotate the laundry. You know all the things… Then before you know it dinner is done!
Notes on Miso
No, I did not make the miso! I buy it from our local Korean grocery store, but I always transfer it into glass jars with tight-fitting lids when I get home. Why? One, microplastics, and two, I like to store miso an airtight container to preserve its flavor.
I buy miso that contains organic soybeans, organic rice, sea salt, kōji culture. It should be only that and nothing more. Be carful of miso with additives and extra ingredients.
Ingredients
Method
- In a medium bowl, thoroughly whisk together the miso paste, honey, grated ginger, sesame oil, mirin, and soy sauce until the mixture is smooth.
- Add the chicken drumsticks to the bowl. Use your hands to rub the marinade all over the chicken, ensuring every piece is well-coated.
- Line a large baking sheet with parchment paper for easy cleanup. Place the marinated drumsticks on the sheet, giving them a little space.
- Bake at 425∘F for 30 to 40 minutes.
- Set a timer for 15–20 minutes. Flip the drumsticks over when the timer goes off. The glaze has sugar in it, so keep a close eye on them; they can brown quickly!
- The chicken is done when a meat thermometer inserted near the bone registers at least 170∘F. Serve immediately!