Garlic Miso Chicken (Printable)
Juicy chicken thighs in savory garlic-miso marinade, oven-roasted until caramelized and tender
# 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 fresh ginger, grated
09 - 1 teaspoon rice vinegar
10 - 1/2 teaspoon freshly ground black pepper
→ Garnish
11 - 1 tablespoon toasted sesame seeds
12 - 2 green onions, finely sliced
# Directions:
01 - Combine miso paste, soy sauce, mirin, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper in a large bowl. Whisk vigorously until completely smooth and well incorporated.
02 - Submerge chicken thighs in the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for a minimum of 30 minutes. For enhanced flavor penetration, marinate up to 4 hours or overnight.
03 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
04 - Remove chicken from the marinade, allowing excess liquid to drip off. Place thighs on the prepared baking sheet in a single layer, leaving space between pieces for proper heat circulation.
05 - Roast for 25 to 30 minutes until chicken is fully cooked through and edges are caramelized with a golden-brown color. The internal temperature should reach 165°F when tested with a meat thermometer.
06 - Transfer roasted chicken to a serving platter. Sprinkle generously with toasted sesame seeds and sliced green onions. Serve immediately while hot, accompanied by steamed rice and sautéed vegetables.
# Expert Advice:
01 -
- The marinade does all the heavy lifting while you go about your day
- That caramelized edge on the chicken is the kind of thing people fight over
02 -
- The longer you marinate, the more flavorful the chicken becomes
- Do not skip lining that baking tray unless you love scrubbing pans
03 -
- Pat the chicken slightly dry before roasting for better caramelization
- Let the chicken rest for a few minutes before cutting into it