Garlic Miso Chicken (Printable)

Tender chicken thighs marinated in savory garlic-miso blend, roasted until caramelized and juicy.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs (about 1.3 pounds)

→ Marinade

02 - 3 tablespoons white miso paste
03 - 2 tablespoons soy sauce
04 - 2 tablespoons mirin (or dry sherry)
05 - 1 tablespoon honey
06 - 2 tablespoons sesame oil
07 - 4 garlic cloves, minced
08 - 1 tablespoon grated fresh ginger
09 - 1 teaspoon rice vinegar
10 - 1/2 teaspoon freshly ground black pepper

→ Garnish

11 - 1 tablespoon toasted sesame seeds
12 - 2 spring onions, finely sliced

# Step-by-step:

01 - Whisk together miso paste, soy sauce, mirin, honey, sesame oil, garlic, ginger, rice vinegar, and black pepper in a large bowl until smooth and well combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly on all sides. Cover and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor penetration.
03 - Preheat oven to 400°F. Line a baking tray with parchment paper or aluminum foil for easy cleanup.
04 - Remove chicken from marinade, shaking off excess liquid. Arrange thighs in a single layer on the prepared baking tray, leaving space between pieces for even cooking.
05 - Roast for 25 to 30 minutes until chicken is cooked through and edges are caramelized and golden brown. Internal temperature should reach 165°F.
06 - Transfer chicken to a serving platter. Sprinkle with toasted sesame seeds and finely sliced spring onions if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting, turning humble chicken thighs into something that tastes restaurant special
  • Leftovers, if they survive the night, reheat beautifully for lunch the next day
02 -
  • Pat the chicken somewhat dry before placing it on the baking tray, too much excess marinade will make it steam instead of roast
  • The miso mixture can burn quickly, so keep an eye on it during the last 5 minutes of cooking
03 -
  • Let the chicken rest for 5 minutes after roasting, the juices redistribute and make each bite more succulent
  • Save any leftover marinade (before adding raw chicken) to use as a finishing sauce, just boil it for 3 minutes to make it safe

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