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Earthy yellow miso, ginger, garlic, vegetable and sesame oils, rice vinegar, soy sauce, and chili garlic sauce make up the marinade for this easy baked chicken thighs recipe adapted from The Kitchn.
Adapted from The Kitchn
1Pat the chicken thighs with paper towels to dry and place in a large zipper-lock plastic bag.
2In a food processor, blend the remaining ingredients to form a smooth paste. Add this marinade to the zipper-lock bag, seal, and shake to make sure the chicken is well coated. Place in a baking dish and refrigerate for 4 hours or up to overnight, turning the bag a few times.
3Prepare the grill to medium-high heat.
4Remove chicken from the bag and discard the marinade. Place the chicken on a grill rack that’s been oiled or coated with cooking spray. Grill 3 minutes on each side or until done. Serve immediately.
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