Add 1/4 cup mirin, 1/4 cup sake, and 2 tablespoons honey to a pot and bring the mixture to a boil. Continue boiling until the mixture is reduced by about 30% and it no longer smells like alcohol.
Add 1/2 cup ORGANIC MISO RED and 10 grams ginger and stir to dissolve the miso. Continue cooking until the miso marinade is thick and shiny. Turn off the heat and let this cool completely.
Set aside 2 tablespoons of the miso marinade for use later. Add a layer of miso sauce to the bottom of a container that’s just large enough to hold the chicken.
Add 700 grams skin-on boneless chicken thighs and spread more marinade between the chicken pieces. Let this marinate in the fridge for at least 3 hours or up to 3 days.
To roast the miso chicken, preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or aluminum foil and place a cooling rack on the sheet pan.
Scrape the miso mixture off the chicken thighs and then use paper towels to remove as much of the excess marinade as possible. Place the pieces on the prepared baking sheet with the skin side up.
Bake the marinated chicken thighs for 15 minutes.
Brush the tops of the chicken with the reserved miso sauce and return to the oven. Continue baking until the miso glaze is golden brown and shiny and the chicken has reached an internal temperature of 160°F. About another 5 minutes.
Slice and serve the juicy chicken thighs over a bowl of rice with a sprinkling of sesame seeds or green onions for a pop of extra flavor.
