Spicy Asian Thighs

...wonder what kind of google hits I'll get for that title.

When it comes to chicken I can be a little boring in my purchases. I wait until family-sized boneless skinless breasts go on sale at one of my grocery stores, then I stock up. The end result is that we usually eat chicken breasts. When I saw this recipe I decided, what the heck, I'll branch out a tad (also inspired by starving kitten). The annoying thing about thighs is that they cuts are much fattier so they take more trimming, after which you don't end up with much meat. The good thing is that they are delicious. This recipe was also perfect to use up miso paste packets I had hiding in the pantry. To make it a meal, I fried up some scallion pancakes and served the chicken over baby greens.

Spicy Roasted Chicken Thighs with Miso and Ginger

from The Kitchn

2 lbs boneless skinless chicken thighs

3 tbsp miso paste (available in Asian section of some grocery stores and in Asian markets)

2-inch piece of fresh ginger, peeled and minced

4 garlic cloves

zest of 1 lemon (we scaled back a little, having been burned in the past)

2 tbsp peanut oil

1 tbsp sesame oil (I LOVE this stuff)

1 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp chili garlic sauce or red chili paste (I used both!)

Blend all ingredients except the chicken in a food processor. Place chicken in a greased baking dish and cover with marinade. Marinate for a while (or overnight).

Preheat the oven to 425°. Bake chicken for 20-30 minutes, flipping halfway through. Internal temperature should be between 160 - 165 when done. Serve hot over baby greens (to wilt them slightly). If greens need more dressing, add some. We used Makoto Ginger Dressing, which is awesome.

Scallion Pancakes

also from The Kitchn

(makes four pancakes)

1 1/4 cups flour

1/2 cup warm water

vegetable oil

kosher salt

3-4 scallions (1/2 bunch), finely chopped

Mix the flour and water until it becomes a smooth dough. Knead until smooth and elastic, about 5-8 minutes. Place in an oiled bowl (rolling around to coat in oil), cover with a damp cloth, and let sit for about 30 minutes.

Cut the dough into 2 equal parts. Lightly oil a working surface, then roll out one piece of dough until it is a thin rectangle about 12x9 inches (mine didn't get quite this large). Sprinkle 1/2 of the scallions and some salt on top of the dough. Starting from the long end, roll up the dough to form a snake. Cut the snake into 2 equal parts, then coil each one into a round dough bundle. Flatten each coil into a smooth round pancake (you can use a rolling pin, but we found it easier to just flatten by hand). Repeat with the rest of the dough.

Heat a large, non-stick skillet over medium heat and add a tablespoon or so of oil. Cook pancakes about 2 minutes per side, until crispy and golden brown. Cut pancakes into wedges.