Description

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!

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.