Serve these spicy, saucy chicken thighs with a side of brown rice or quinoa on a bed of tender, young greens. If you like a milder dish, start with half of the chili paste adjust the sauce to taste before you put it on the chicken.
2 lbs. boneless skinless chicken thighs
3 T. miso paste
2 in. fresh ginger, peeled
6 garlic cloves
1 lemon, zest and half of the juice
2 T. vegetable oil
1 T. sesame oil
1 T. rice vinegar
1 T. low-sodium soy sauce
1 T. red chili paste