Description
A simple, flavor-packed weeknight dinner, featuring juicy chicken thighs coated in a glossy, umami-rich miso glaze.
Ingredients
Scale
- 4 chicken thighs
- 3 tablespoons miso paste
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides lightly with salt and pepper. Set a baking sheet lined with parchment paper nearby.
- In a bowl, whisk together miso paste, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger until smooth. Place the chicken in a shallow dish or a zip-top bag and pour the miso mixture over it. Turn the pieces to coat. Marinate for at least 30 minutes at room temperature or up to overnight in the refrigerator for deeper flavor.
- Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs skin-side up on the prepared baking sheet, leaving space between pieces. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and slightly crisp. If you want extra color, broil for 1–2 minutes at the end—watch closely to avoid burning the honey.
- Remove the chicken from the oven and let it rest for 5 minutes. Garnish with chopped green onions before serving. Spoon any pan juices over the thighs for added flavor.
Notes
For extra flavor variations, consider adding gochujang for spiciness, or orange zest for a brighter finish. Serve over rice or alongside sautéed greens.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 1000mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 80mg