Garlic Miso Chicken (Printable)

Tender chicken thighs in a savory garlic-miso marinade, oven-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

# How To Make:

01 - In a large mixing bowl, whisk together miso paste, soy sauce, mirin, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper until completely smooth and well combined.
02 - Add chicken thighs to the bowl, turning each piece to ensure thorough coating with the marinade. Cover bowl 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, allowing excess liquid to drip off. Place thighs on prepared baking tray in a single layer, ensuring pieces are not overcrowded.
05 - Roast chicken for 25 to 30 minutes, or until meat is fully cooked through and edges are nicely caramelized. Internal temperature should reach 165°F.
06 - Transfer cooked chicken to a serving platter. Sprinkle with toasted sesame seeds and finely sliced spring onions, if using. Serve immediately while hot.

# Expert Advice:

01 -
  • The marinade does double duty, infusing flavor while keeping the chicken incredibly juicy
  • Everything comes together in under an hour with mostly pantry staples
  • The caramelized edges create this sweet-savory crust that makes every bite memorable
02 -
  • Do not skip lining the baking sheet because the sugar in the marinade will create stubborn caramelized spots
  • Letting the chicken rest for 5 minutes after roasting helps the juices redistribute so each bite stays moist
  • The miso makes the chicken brown faster than you expect, so check at 20 minutes to avoid burning
03 -
  • Pat the chicken dry before marinating if you want extra crispy edges
  • Use a glass or ceramic bowl for marinating since miso can react with metal over time

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