Garlic Miso Chicken (Printable)

Tender chicken thighs in savory garlic-miso marinade, roasted until caramelized and juicy

# 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

# Directions:

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. Arrange thighs on the prepared baking tray in a single layer, ensuring even spacing.
05 - Roast for 25 to 30 minutes, or until chicken is fully cooked through and edges are nicely caramelized. Internal temperature should reach 165°F.
06 - Transfer chicken to a serving platter. Sprinkle with toasted sesame seeds and finely sliced spring onions if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The marinade does double duty creating incredible depth while keeping the chicken impossibly moist
  • Ready in about an hour but tastes like something that simmered all day
02 -
  • Pat the chicken partially dry before roasting if you want more caramelization, excess moisture can prevent proper browning
  • The sugars in honey and mirin mean the marinade burns easily, so shake off the excess rather than pouring it over the chicken
03 -
  • Use a microplane or box grater for the ginger, it breaks down the fibers better than chopping
  • Let the chicken rest for 5 minutes after roasting so the juices redistribute

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