• 4 tablespoons tahini
  • 1/4 cup white miso
  • 1/4 cup red miso
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar (do not use seasoned rice vinegar)
  •  Black pepper, to taste
  • 8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds

Make the sauce

Combine tahini, red & white miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.

 

Cook the chicken

Preheat the oven to 350F or 325F convection roast.

Add chicken to the bowl and massage the miso mixture all over it. Place the chicken in a single layer in a roasting pan, skin side up, and slide it into the oven. Roast for 35 to 45 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees. Total roasting time will depend on the size of your thighs; if they are cooked, but not yet tender after 35 minutes, lower the heat slightly and cook another 15 minutes until the meat feels tender.