Step 1

Preheat the oven to 425 degrees F (220 degrees C). Pat chicken thighs dry and place in a large bowl.

Step 2

Combine garlic, ginger, lemon zest, miso paste, vegetable oil, sesame oil, rice vinegar, soy sauce, and chili-garlic sauce in a food processor or small chopper; blend until a saucy red paste forms.

Step 3

Dump paste over the chicken and mix until well coated. Spread chicken in a single layer on a large baking sheet.

Step 4

Roast in the preheated oven for 15 minutes. Flip and continue to cook until no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 5

Remove from the oven and let rest for 5 minutes before serving.