These Miso Chicken Thighs are marinated in a sweet and savory homemade miso glaze and baked until crisp on the outside and juicy and tender in the center. My recipe starts with a quick marinade and finishes entirely on one sheet pan. Easy to make and great to prep ahead, they’re perfect for both weeknight dinners and meal prep!

miso chicken thighs with rice and green beans

Sweet, Savory, Easy Sheet Pan Miso Chicken Thighs

Say hello to my (and your!) new favorite dinner recipe!

In my personal opinion, we can never have too many easy sheet pan recipes and these sweet, savory, and sticky chicken thighs are another really delicious and easy recipe to add to your sheet pan recipe box.

Chicken thighs are coated in a delicious and easy to make miso glaze, marinated for a bit, and then baked. I like to finish the chicken thighs with a few minutes of broiling until they’re slightly crisp and the glaze has become nice and sticky. Minimal ingredients, maximum flavor.

This is one of those chicken recipes that you can prep at the beginning of the week and use them in everything from salads to rice bowls and wraps. The options are truly endless. So, you’ll never get bored.

I share all my favorite serving suggestions, tips, and tricks in this post. Try it out, and I know you’ll make this miso glazed chicken again and again!

— Ashlea

A Few Notes About the Ingredients

Miso Paste: I tested this recipe with both red miso paste and white miso paste. Both were delicious but my husband and I both agreed that we loved the stronger slightly saltier version using the red miso. Red miso also gives the chicken a bit more color. Again, both were absolutely delicious so if all you have is white miso don’t be afraid to give it a try!
Chicken: boneless, skinless chicken thighs were my first choice for this recipe because they stay tender and juicy even after baking and broiling. If you prefer, you can also use boneless, skinless chicken breast however, you’ll need to adjust the cooking time. I highly recommend using a meat thermometer to check the temperature of your chicken so it stays juicy and moist.
Soy Sauce: using soy sauce adds the perfect flavor to the chicken but if you need to avoid it for some reason you can use coconut aminos instead. Coconut aminos are a bit sweeter and have a slightly different flavor than soy sauce but I tested this recipe with both soy sauce and coconut aminos and loved the flavor of both!

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How to Make Miso Glazed Chicken Thighs in 4 Simple Steps

Marinate the Chicken: Whisk all the miso glaze ingredients in a large bowl. Then, add the chicken, and toss to coat. Cover and marinate in the fridge for at least 30 minutes.

Bake: Arrange the chicken thighs on a lined baking sheet (I really like to use a silicone baking mat for this recipe), and bake until the internal temperature reaches 165 degrees Fahrenheit.

Baste and Glaze: Use a pastry brush to coat each chicken piece with the pan juices, covering them completely. Then, broil just until the glaze is sizzling and beginning to caramelize and the edges of the chicken begin to crisp up.

Serve: Rest for a few minutes before serving. Then, garnish and enjoy warm!

My Favorite Ways to Serve

I typically serve miso chicken over a bed of garlic rice, quinoa, or cauliflower rice to soak up any extra glaze. Then, I add a side of veggies like my spicy cucumber salad, roasted asparagus, or roasted broccoli.

If you’re looking for more inspiration, this chicken is also great served:

Over greens for a flavorful salad.
In lettuce wraps for an appetizer or light lunch.
With a vegetable based stir-fry for a boost of protein.

More Delicious Chicken Recipes To Try Next!

I hope you give this Glazed Miso Chicken Thighs Recipe a try! This chicken is a flavorful protein source that’s perfect for family dinners or meal prep. If you do give this recipe a try, let me know!

Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Miso Glazed Chicken Thighs

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Author: Ashlea Carver
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yield: 6-8 1x
Category: Dinner
Method: Oven
Cuisine: Asian Inspired

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Description

Ingredients

Scale

3 tablespoons red miso paste
2 tablespoons soy sauce
1 tablespoons rice vinegar
3 tablespoons honey
2 tablespoons sesame oil
2 cloves garlic, grated or crushed
2 teaspoon fresh grated ginger
2 pounds boneless, skinless chicken thighs
thinly sliced green onion, for serving
sesame seeds, for serving
fresh lime juice, for serving

Instructions

Add all of the ingredients, except the chicken thighs, to a large mixing bowl and whisk until well combined.
Next, add the chicken thighs to the mixing bowl and use a pair of kitchen tongs to toss the chicken thighs until they are well coated in the marinade. Let the chicken marinate for at least 30 minutes or up to overnight in the fridge.
Preheat the oven to 425 degrees and line a sheet pan with a silicone baking mat.
Place the chicken thighs on the lined baking sheet in an even layer. Bake for 20 minutes at 425 degrees or until their internal temperature reaches 165 degrees.
Remove the chicken from the oven and use a pastry brush to baste each piece with the pan juices, making sure they are well covered.
Place the chicken back in the oven and broil on high for 2-4 minutes or until the glaze is sizzling and beginning to caramelize and the edges of the chicken start to crisp up.
Once the chicken is finished cooking, transfer it to a serving dish. Garnish with thinly sliced green onion, sesame seeds, and a squeeze of lime before serving. Enjoy!

Notes

I tested this recipe with both red and white miso paste. I preferred the stronger flavor of the red miso but white miso paste was also delicious.

How to Store and Reheat

Store: Place the leftover chicken in an airtight container in the fridge for 3 to 4 days.

Freeze: You can freeze the chicken in the marinade for a quick and easy dinner up to 3 months later. Just add the marinade and chicken thighs to a freezer-safe storage bag, and store in the freezer for up to 3 months.

Reheat: Thaw the frozen marinated chicken in the fridge overnight. Then, cook the chicken according to the recipe directions.