Garlic Miso Chicken Thighs (Printable)
Juicy chicken thighs with a savory garlic-miso glaze, oven-roasted until caramelized and tender.
# 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 (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 well combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly on all sides. 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 foil for easy cleanup.
04 - Remove chicken from marinade, shaking off excess liquid. Arrange on prepared baking tray in a single layer. Roast for 25–30 minutes until cooked through and edges are caramelized.
05 - Transfer to a serving platter. Sprinkle with toasted sesame seeds and sliced spring onions if using. Serve immediately while hot.
# Expert Tips:
01 -
- The marinade does all the heavy lifting while you go about your day
- That sticky, caramelized edges situation is absolutely addictive
- Leftovers reheat beautifully for next day lunch bowls
02 -
- Don't skip lining that baking tray unless you enjoy scrubbing stubborn baked marinade
- The chicken will continue cooking slightly after you pull it from the oven
- If the marinade seems too thick, add just a teaspoon of water to loosen it up
03 -
- Pat the chicken dry before marinating if you want even better caramelization
- Let the chicken rest for 5 minutes before serving to keep all those juices inside