Equipment
Ingredients
Marinade
- 4 scallions, trimmed and finely chopped
- 45 g dijon mustard
- 23 g ginger, minced
- 18 g garlic, minced
- 17 g white miso
- 9 g turbinado sugar
- 90 ml vegetable oil
- 5 g salt
- 2 g black pepper, freshly ground
Main
- 680 g bok choy, halved lengthwise
- 30 ml vegetable oil
- 8 chicken thighs, skinless
Serving
- 600 g steamed rice
- 1 lemon, cut into wedges
Nutrition (per serving)
Method
Preheat your oven to 230°C (450°F).
In a mixing bowl, combine the chopped scallions, Dijon mustard, minced ginger, minced garlic, white miso, sugar, salt, and pepper.
Gradually whisk 90ml of vegetable oil into the scallion mixture until the marinade is fully emulsified.
Place the halved bok choy on a rimmed baking sheet, toss with 30ml of oil, and season with salt and pepper.
Season the chicken thighs with salt and pepper and arrange them on top of the bok choy layer.
Spread the scallion-mustard marinade generously over the surface of the chicken thighs.
Roast in the preheated oven for 30 minutes at 230°C (450°F) until the chicken reaches an internal temperature of 74°C (165°F).
Serve the chicken and bok choy over rice or potatoes, drizzling with pan juices and serving lemon wedges on the side.
Chef's Notes
- White miso provides a milder, sweeter profile than red miso, which works best for this glaze.
- Removing the chicken skin allows the marinade to penetrate the meat directly for more flavor.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 720 hours — Texture of bok choy may degrade upon thawing.
Reheating: Reheat in a 175°C (350°F) oven until the chicken reaches 74°C (165°F).
