Garlic Miso Chicken (Print Version)

Succulent chicken thighs in a garlic-miso marinade, roasted until caramelized and juicy. An umami-packed Japanese-inspired favorite ready in just over an hour.

# 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

# How-To:

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 well combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor development).
03 - Preheat oven to 400°F. Line a baking tray with parchment paper or foil for easy cleanup.
04 - Remove chicken from marinade and arrange on the prepared baking tray, shaking off excess marinade to prevent burning.
05 - Roast for 25 to 30 minutes, or until chicken is cooked through and edges are caramelized and lightly browned.
06 - Transfer to a serving platter. Sprinkle with toasted sesame seeds and sliced spring onions if desired. Serve hot with steamed rice and vegetables.

# Expert Advice:

01 -
  • The marinade does double duty, infusing the chicken with deep umami flavor while creating that gorgeous sticky glaze
  • It comes together in minutes but tastes like something you would order at a restaurant
  • The leftovers, if you have any, make incredible lunch bowls the next day
02 -
  • Do not skip the parchment paper because the sugary marinade will create a stubborn mess on your baking tray
  • The honey in the marinade means the chicken can go from golden to burned quickly, so keep an eye on it during the last 5 minutes
03 -
  • Pat the chicken dry with paper towels before adding it to the marinade for better adhesion
  • Let the chicken rest for 5 minutes after roasting so the juices redistribute

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