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Roasted Miso Chicken Thighs Recipe

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4 from 35 reviews

This roasted miso chicken thighs recipe offers a deliciously savory and slightly sweet flavor profile with a beautifully caramelized miso glaze. Perfectly tender boneless, skinless chicken thighs are coated in a mixture of white miso paste, brown sugar, rice vinegar, and spices, then roasted in the oven to achieve a rich, golden crust. It’s an easy, flavorful meal that pairs wonderfully with rice, noodles, or steamed vegetables.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Miso Marinade

  • 3 tablespoons white miso paste
  • 2 tablespoons brown sugar
  • 2 teaspoons rice vinegar
  • 2 tablespoons softened butter
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon ground ginger (or 1 teaspoon freshly grated ginger)
  • ¼ teaspoon black pepper

Chicken

  • 1 ½ lb boneless skinless chicken thighs
  • Green onions, for serving (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with a silicone baking mat, parchment paper, or foil for easy cleanup.
  2. Prepare the miso marinade: In a small bowl, combine the white miso paste, brown sugar, rice vinegar, softened butter, red pepper flakes, ground ginger, and black pepper. Use a fork to thoroughly mash and mix these ingredients into a smooth marinade.
  3. Prep the chicken thighs: Pat the chicken thighs dry using paper towels. Trim off any dangling or excess fat from the thighs using kitchen scissors. This helps the marinade stick better and results in a cleaner finish.
  4. Coat the chicken with marinade: Place the chicken thighs on the prepared baking sheet. Add a dollop of the miso mixture to each thigh, then use your hands to evenly spread and smoosh the marinade over the surface of each piece, ensuring full coverage.
  5. Roast the chicken: Bake the chicken in the oven for 25 minutes until the miso glaze caramelizes and darkens. During cooking, if the butter and miso mixture melts off, spoon it back on the thighs one or two times to maintain a flavorful coating.
  6. Baste with pan drippings: If any flavorful bits stick to the pan, add a small splash of water to loosen them, then scrape and brush these onto the chicken with a pastry brush. This adds extra depth of flavor and helps with browning.
  7. Serve: Serve the roasted miso chicken thighs hot, garnished with thinly sliced green onions if desired. They go perfectly with steamed rice, noodles, Asian-style slaw, stir-fried vegetables, or any side of your choice.

Notes

  • Patting the chicken dry before marinating helps to achieve better caramelization of the miso glaze.
  • Trimming excess fat prevents flare-ups and uneven cooking in the oven.
  • Use kitchen scissors for quick and safe trimming of chicken fat.
  • You can substitute fresh grated ginger for ground ginger for a more vibrant flavor.
  • If you prefer spicier chicken, increase the red pepper flakes slightly.
  • Use parchment paper or a silicone mat to make cleanup easier and prevent sticking.
  • Leftover miso butter can be saved and used to add flavor to cooked vegetables or rice.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Japanese

Find it online: https://allyumcooks.com/roasted-miso-chicken-thighs-recipe/