Garlic Miso Chicken Thighs (Printable)
Juicy chicken thighs in garlic-miso marinade, roasted until caramelized and tender.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (approximately 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 (optional)
11 - 1 tablespoon toasted sesame seeds
12 - 2 spring onions, finely sliced
# Steps:
01 - In a large bowl, whisk together miso paste, soy sauce, mirin, honey, sesame oil, garlic, ginger, rice vinegar, and black pepper until completely smooth and well combined.
02 - Add chicken thighs to the bowl with the marinade, turning each piece to ensure thorough coating. Cover and refrigerate for at least 30 minutes, or 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 on prepared baking tray in a single layer, ensuring pieces are not overcrowded.
05 - Roast for 25 to 30 minutes, or until chicken is fully cooked through with internal temperature reaching 165°F and edges are nicely caramelized.
06 - Transfer cooked chicken to a serving platter. Sprinkle with toasted sesame seeds and finely sliced spring onions if desired. Serve immediately while hot.
# Expert Hints:
01 -
- The marinade comes together in minutes but makes you look like you spent hours planning dinner
- Leftovers (if you somehow have any) taste even better the next day
02 -
- Dont skip the parchment paper unless you enjoy scrubbing caramelized miso off bakeware forever
- Letting the chicken rest for even 5 minutes after roasting makes a noticeable difference in juiciness
03 -
- White miso is milder than red or yellow varieties, which can overpower delicate chicken
- Pat the chicken slightly dry before roasting if you want extra crispy edges