Name: Miso-Mayo Chicken Bowl
Total time: 45 minutes
Yield: 4 servings
Ingredients: 1 Tbsp. soy sauce; ¾ cup mayonnaise, divided; 4 Tbsp. white miso, divided; 1½ lb. skinless, boneless chicken thighs (about 6), patted dry; 2 small leeks or 1 large leek, white and pale green parts only, sliced ¼" thick; 1 lb. brussels sprouts, trimmed, quartered lengthwise; Extra-virgin olive oil (for drizzling); Kosher salt; 3 Tbsp. unseasoned rice vinegar, divided; Steamed jasmine rice and toasted sesame seeds (for serving)

Misomayo chicken bowl in a green bowl and baking dish

Photograph by Aaron Barton, food styling by Michelle Gatton, prop styling by Alexandra Massillon

Whisking savory miso and creamy mayonnaise together creates a flavorful condiment you’ll use a few ways in this speedy sheet-pan dinner. First, with a bit of soy sauce mixed in, it acts as a coating for boneless chicken thighs, helping to both season the meat and promote caramelization as the chicken cooks. Then, with a splash of rice vinegar for brightness, the miso-mayo spread becomes a finisher you can drizzle on your hearty rice bowl, bulked up with tender roasted brussels sprouts and leeks.

Recipe information

Total Time
45 minutes
Yield
4 servings

Ingredients

1 Tbsp. soy sauce

¾ cup mayonnaise, divided

4 Tbsp. white miso, divided

1½ lb. skinless, boneless chicken thighs (about 6), patted dry

2 small leeks or 1 large leek, white and pale green parts only, sliced ¼" thick

1 lb. brussels sprouts, trimmed, quartered lengthwise

Extra-virgin olive oil (for drizzling)

Kosher salt

3 Tbsp. unseasoned rice vinegar, divided

Steamed jasmine rice and toasted sesame seeds (for serving)

Preparation

Step 1
Place a rack in upper third of oven; preheat to 425°. Whisk 1 Tbsp. soy sauce, ½ cup mayonnaise, and 3 Tbsp. white miso in a large bowl to combine. Add 1½ lb. skinless, boneless chicken thighs (about 6), patted dry, and turn to coat.
Step 2
Place 2 small leeks or 1 large leek, white and pale green parts only, sliced ¼" thick, and 1 lb. brussels sprouts, trimmed, quartered lengthwise, on a rimmed baking sheet. Drizzle with extra-virgin olive oil and season generously with kosher salt; toss to coat. Arrange chicken on top and roast until vegetables are slightly tender, 13–16 minutes.
Step 3
Heat broiler (leave baking sheet in oven). Broil until vegetables are tender and charred in spots and chicken is cooked through and well-browned in spots, 9–12 minutes.
Step 4
Meanwhile, whisk 1 Tbsp. unseasoned rice vinegar, remaining ¼ cup mayonnaise, and remaining 1 Tbsp. white miso in a small bowl. Set miso-mayo aside.
Step 5
To serve, transfer chicken to a cutting board and coarsely chop. Drizzle remaining 2 Tbsp. unseasoned rice vinegar over brussels sprouts and leeks on baking sheet and toss to coat. Divide steamed jasmine rice evenly among bowls and top with brussels sprouts and leeks, then chopped chicken. Drizzle reserved miso-mayo over and sprinkle with toasted sesame seeds.