Garlic Miso Chicken (Printable)
Juicy oven-roasted chicken with sweet and savory miso-garlic glaze, ready in just over an hour.
# 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 (optional)
11 - 1 tablespoon toasted sesame seeds
12 - 2 spring onions, finely sliced
# How-To Steps:
01 - In a large bowl, whisk together miso paste, soy sauce, mirin, honey, sesame oil, garlic, ginger, rice vinegar, and black pepper until smooth and fully combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. 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. Place thighs on the prepared baking tray in a single layer, ensuring pieces are not touching.
05 - Roast for 25–30 minutes until chicken is cooked through and edges are caramelized. Internal temperature should reach 165°F when tested with a meat thermometer.
06 - Transfer chicken to a serving platter. Sprinkle with toasted sesame seeds and sliced spring onions if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The marinade does double duty creating impossibly juicy meat and a gorgeous caramelized glaze
- Five minutes of prep time yields results that taste like you spent all day cooking
02 -
- The longer you marinate the more intense the flavor becomes but even 30 minutes delivers remarkable results
- That brown stuff sticking to your parchment is pure gold don't scrape it off the pan just enjoy it on the chicken
03 -
- Room temperature chicken marinades more evenly so pull it out 15 minutes before you start
- Let the chicken rest 5 minutes after roasting so the juices redistribute instead of running onto your cutting board