This simple miso chicken thighs recipe is juicy chicken quickly marinated in miso, soy sauce, and honey for a delicious dinner ready in 30 minutes.
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Best Miso Glazed Chicken Thighs
When I think about what to make with the packs of chicken thighs I’ve set out to defrost, Asian-inspired flavors are what I usually land on. Whether it’s air fryer orange chicken, peanut butter chicken, or chicken lo mein, there’s this amazing salty, savory, briny, and sometimes sweet flavor combination that I can’t get enough of.
These days, this miso chicken recipe is on heavy rotation. The miso marinade is incredibly delicious and easy to make using white miso paste, soy sauce, rice vinegar, honey, garlic, and ginger. It’s perfect for quick dinners because you only need about 15 minutes to marinate. However, if you’re a planner and want to get ahead, you can marinate the chicken in the fridge for up to 8 hours in preparation for the next day!
We’re using white miso paste which is milder than red miso paste, but this recipe works both ways. Red miso is deeper in umami flavor and color just because it’s been fermented longer. So, use what you like.
What to Serve With Miso Chicken
Serve these juicy chicken thighs with a side of white rice, coconut rice, egg fried rice and a favorite vegetable side dish. For us, it’s usually a toss between bok choy, spicy Asian zucchini or a ginger sesame slaw.
With just over 30 minutes total, dinner is served!
Miso Chicken Ingredients Notes
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Boneless skinless chicken thighs: although I use boneless chicken thighs in my recipe, the marinade works just as well for boneless skinless chicken breast, chicken drumsticks, or chicken legs. Use skin-on chicken thighs. You may want to finish under the broiler to crisp up that chicken skin.
- White miso paste: Can be found in most local grocery stores, usually in the international aisles, or Asian markets. It’s a container of fermented soy beans (among a few other ingredients). You can use yellow miso paste or red miso paste which is saltier, darker in color, and more robust in flavor.
- Soy sauce and rice vinegar: For extra flavors. The rice vinegar, also known as rice wine vinegar, is milder than regular vinegar with a hint of sweetness. Use any favorite soy sauce, coconut aminos or tamari.
- Honey: Gives the marinade a slightly sweet balance. Swap the honey for maple syrup, brown sugar, or granulated sugar if you’d like.
- Sesame oil: a popular flavor for many Asian dishes
- Garlic and ginger: Mince the garlic, grate the fresh ginger. Use ¼ teaspoon of ginger powder if you don’t have fresh ginger on hand.
- Vegetable oil: To cook the chicken. You can use any olive oil if preferred.
- For garnish: Sesame seeds and chopped green onions are optional but recommended. They are not just for taste but also for presentation!
How to Make this Miso Chicken Recipe
These flavorful garlic miso chicken thighs are ready in just over 30 minutes, including marinating time. So easy and so good!
Step 1: In a small mixing bowl, whisk together the miso, soy sauce, vinegar, honey, sesame oil, garlic, and ginger until combined.
Step 2: Place the chicken thighs into a shallow dish or zip top bag. Pour the flavorful miso marinade overtop and swoosh the chicken around to make sure all pieces are evenly coated. Let that sit and marinade for at least 15 minutes at room temperature. If you’re making it ahead of time, you can place it in the fridge to chill for up to 8 hours.
Step 3: Heat the vegetable oil in a large skillet over medium heat. Lift one piece of miso-marinated chicken at a time, allowing excess to drip off, and place it into the heated skillet. Do not discard the marinade! Arrange the chicken in a single layer, being careful not to overlap them.
Step 4: Cook the chicken for 10-11 minutes, flipping halfway. With 2 minutes left, you can pour the remaining marinade into the skillet to heat through. Once the chicken is cooked and no longer pink, smothered in the miso sauce, it’s ready!
Step 5: Enjoy this easy weeknight meal over rice, with some sautéed vegetables of your choosing. Sprinkle with sesame seeds and green onions for garnish. Enjoy!
Tips
Chicken should be cooked to an internal temperature of 165°F ( 74°C). Use an instant-read thermometer to test. If not, just be sure the chicken pieces are no longer pink.
It’s a bonus if you have time to let your chicken rest for a few minutes before serving. This is a great way to allow the juices to settle.
Pound the chicken thighs to an even thickness for even cooking.
How to Store Leftovers
Refrigerate: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freeze ahead: If your chicken was never previously frozen, you can freeze uncooked, marinated chicken. Place the chicken in a freezer bag, pour the marinade on top. Get rid of excess air, and keep frozen for up to 2 months. Thaw in the fridge and continue the recipe as directed.
Freeze leftovers: Freeze cooked leftovers for up to 2 months as well. Thaw in the fridge overnight and reheat when you’re ready to eat.
Reheat: You can reheat your chicken thighs in the microwave or a skillet on the stove. You may find adding a splash of water helps to loosen up the glaze and prevents the chicken from drying out.
More Easy Chicken Recipes
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Easy Miso Chicken Recipe – Quick & Delicious
Ingredients
- 1 ½ lb boneless skinless chicken thighs
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 teaspoons garlic minced
- 1 teaspoon ginger grated
- 2 tablespoons vegetable oil or olive oil
- Sesame seeds and chopped green onions optional garnish
Instructions
Step 1: Make the Marinade
- In a small bowl, whisk together miso paste, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger until smooth.2 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 tablespoon sesame oil, 2 teaspoons garlic, 1 teaspoon ginger
Step 2: Marinate the Chicken
- Place the chicken thighs in a shallow dish or plastic zip closure baggie. Pour the miso marinade over the chicken, and make sure they are evenly coated. Let the chicken marinate for at least 15 minutes or up to 8 hours in the refrigerator.1 ½ lb boneless
Step 3: Cook the Chicken
- In a large skillet, add a tablespoon of vegetable oil and heat over medium heat. Remove each piece of chicken from the marinade and let any excess drip off and place it in the heated skillet.2 tablespoons vegetable oil
- Cook the chicken for 5 minutes and then flip over and cook for another 5-6 minutes until no longer pink in the center and the internal temperature is 165°F ( 74°C). Pour the remaining marinade into the skillet during the last 2 minutes of cooking.
- Serve over steamed rice, noodles, or alongside sautéed vegetables and garnish with sesame seeds and green onions if desired.Sesame seeds and chopped green onions
Notes
Refrigerate: Store leftover chicken in an airtight container for up to 3-4 days. Freeze: Freeze uncooked marinated chicken in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before cooking. Or freeze cooked chicken once cooled. Reheat: Reheat in a skillet over medium heat with a splash of water or broth to prevent drying out or in the microwave for 30 seconds or so.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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