Garlic Miso Chicken (Printable)
Juicy oven-roasted chicken with aromatic garlic and miso marinade
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken thighs (about 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 - Whisk together miso paste, soy sauce, mirin, honey, sesame oil, garlic, ginger, rice vinegar, and black pepper in a large bowl until smooth.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
04 - Arrange marinated chicken thighs on the prepared baking sheet, shaking off excess marinade.
05 - Roast for 25–30 minutes, or until chicken is cooked through and caramelized at the edges.
06 - Transfer to a serving platter. Sprinkle with toasted sesame seeds and spring onions, if desired. Serve hot.
# Helpful Tips:
01 -
- The miso creates this incredible umami depth that makes people think you simmered the sauce for hours
- It comes together faster than deciding what to order for takeout
02 -
- Miso paste can settle in the fridge, so give it a good stir before measuring to get the right consistency
- The honey in the marinade means the chicken will caramelize quickly, so keep an eye on it during the last 5 minutes of roasting
03 -
- Let the chicken rest for 5 minutes after roasting so the juices redistribute throughout the meat
- If your sesame seeds are not toasted, toss them in a dry pan over medium heat for 2 minutes until fragrant and golden