Garlic Miso Chicken (Print version)

Tender chicken thighs in a savory garlic-miso marinade, roasted until juicy and caramelized. Perfect for quick weeknight dinners.

# What you'll 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

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

# Method:

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 incorporated.
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 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 even spacing.
05 - Roast for 25 to 30 minutes until chicken is fully cooked through and edges are beautifully caramelized. Internal temperature should reach 165°F.
06 - Transfer chicken to a serving platter. Sprinkle generously with toasted sesame seeds and fresh spring onions. Serve immediately while hot.

# Expert advice:

01 -
  • The marinade comes together in minutes but makes you look like you planned something elaborate
  • Miso creates this incredible depth that keeps everyone guessing what the secret ingredient is
02 -
  • Do not skip the marinating time, even 30 minutes makes a noticeable difference in how the flavors penetrate
  • The sugars in the marinade can burn quickly, so keep an eye on things during the last 10 minutes of roasting
03 -
  • Line your baking tray with parchment paper, the sugars in the marinade will create stubborn stuck on messes otherwise
  • Let the chicken rest for 5 minutes after roasting, this gives the juices time to redistribute so every bite stays juicy

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