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Roasted Miso Chicken Thighs Recipe

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★★★★★

4.9 from 140 reviews

This Roasted Miso Chicken Thighs recipe features boneless, skinless chicken thighs coated in a savory and slightly sweet miso glaze, then roasted until caramelized and tender. The flavorful combination of white miso paste, brown sugar, rice vinegar, and warming spices creates a delicious umami-rich dish perfect for an easy weeknight dinner or meal prep. Serve with rice, noodles, or steamed vegetables for a comforting and balanced meal.

Ingredients

Scale

Chicken and 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)
  • ¼ teaspoon black pepper
  • 1 ½ lb boneless skinless chicken thighs

For Serving (Optional)

  • Green onions, sliced

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with a silicone baking mat, parchment paper, or foil to prevent sticking and make cleanup easier.
  2. Prepare the miso glaze: In a small bowl, combine 3 tablespoons white miso paste, 2 tablespoons brown sugar, 2 teaspoons rice vinegar, 2 tablespoons softened butter, and ¼ teaspoon each of red pepper flakes, ground ginger, and black pepper. Use a fork to thoroughly smash and mix the ingredients together until smooth.
  3. Prepare the chicken thighs: Pat the chicken thighs dry with paper towels, then trim any excess fat or loose pieces using kitchen scissors. This helps the glaze stick better and promotes even cooking.
  4. Coat the chicken: Place the chicken thighs on the prepared baking sheet. Add a dollop of the miso mixture to each piece and use your hands to evenly spread and smoosh the marinade all over the top and sides of the chicken, ensuring each thigh is well coated.
  5. Bake the chicken: Roast the chicken in the preheated oven for 25 minutes. During cooking, the miso glaze will caramelize and darken. If some glaze melts off, spoon it back on top of the thighs 1–2 times for maximum flavor and coverage.
  6. Add additional glaze from pan bits: If there are stuck-on caramelized bits on the baking sheet, add a splash of water and scrape them up with a spatula. Use a pastry brush to evenly brush this flavorful mixture back onto the chicken thighs.
  7. Serve: Serve the roasted miso chicken hot, optionally garnished with sliced green onions. It pairs wonderfully with steamed rice, noodles, Asian slaw, stir-fried vegetables, or your favorite side dishes.

Notes

  • Patting the chicken dry before coating ensures a better caramelized crust.
  • Softened butter helps the glaze stick and adds richness.
  • You can substitute ground ginger with fresh grated ginger for more brightness.
  • If you prefer a spicier kick, increase the red pepper flakes slightly.
  • If you don’t have a silicone mat or parchment, foil works fine but may affect browning.
  • Make sure to spoon glaze back onto chicken as it cooks to keep it moist and flavorful.
  • Using boneless skinless thighs keeps cooking time short and the meat tender.

Keywords: roasted miso chicken, miso chicken thighs, easy chicken recipe, Asian chicken, baked chicken thighs, umami chicken

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