Roasted Miso Chicken Thighs
Savory and slightly sweet, roasted miso chicken thighs are richly caramelized and tender with a glossy finish from the miso-butter glaze, making them perfect for busy weeknights.
Ingredients
For the Sauce
- 3 tablespoons white miso paste Use less if using red miso, as it is saltier.
- 2 tablespoons brown sugar Can be swapped for maple syrup or honey.
- 2 teaspoons rice vinegar Apple cider vinegar works as a substitute.
- 2 tablespoons softened butter Use ghee or a neutral oil for dairy-free.
- 1/4 teaspoon red pepper flakes Omit or adjust for mild heat.
- 1/4 teaspoon ground ginger Freshly grated can be used for brighter flavor.
- 1/4 teaspoon black pepper
For the Base
- 1.5 pounds boneless skinless chicken thighs
To Serve
- to taste green onions, for serving Optional garnish.
Instructions
Preparation
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
- In a small bowl, mix together white miso paste, brown sugar, rice vinegar, softened butter, red pepper flakes, ground ginger, and black pepper until smooth.
- Pat the chicken thighs dry and trim any excess fat. Place the chicken on the prepared baking sheet.
- Coat each thigh with the miso mixture, making sure they are evenly covered.
Cooking
- Bake for 25 minutes, spoiling the melted miso mixture back onto the thighs 1-2 times if necessary.
- Check that the internal temperature reaches 165°F before serving. Broil for an additional 1-2 minutes if desired.
Serving
- Serve hot with rice, noodles, or steamed veggies and garnish with green onions as desired.
Notes
For best results, make the miso glaze a day ahead and store in the fridge. This dish reheats well and remains juicy.