Name: Roasted Miso Chicken Thighs Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 ½ lb boneless skinless chicken thighs; 3 tablespoons white miso paste; 2 tablespoons brown sugar; 2 teaspoons rice vinegar; 2 tablespoons softened butter; ¼ teaspoon red pepper flakes; ¼ teaspoon ground ginger (or 1 teaspoon freshly grated); ¼ teaspoon black pepper; Green onions, sliced

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Introduction

Roasted Miso Chicken Thighs offer a deliciously savory and slightly sweet flavor with a hint of spice. This easy recipe combines miso paste and butter to create a caramelized, tender chicken perfect for a comforting weeknight meal.

A white oval plate holds eight grilled chicken thighs arranged in two layers. The top layer of chicken is glossy with a dark reddish-brown charred glaze showing grill marks, and some areas are blackened. Bright green sliced scallions are scattered evenly over the chicken, adding freshness to the rich color. The plate sits on a white marbled surface with a tan textured cloth partially visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons white miso paste
2 tablespoons brown sugar
2 teaspoons rice vinegar
2 tablespoons softened butter
¼ teaspoon red pepper flakes
¼ teaspoon ground ginger (or 1 teaspoon freshly grated)
¼ teaspoon black pepper
1 ½ lb boneless skinless chicken thighs
Green onions, for serving (optional)

Instructions

Step 1: Preheat your oven to 425°F. Line a large rimmed baking sheet with a silicone baking mat, parchment paper, or foil.
Step 2: In a small bowl, combine 3 tablespoons white miso paste, 2 tablespoons brown sugar, 2 teaspoons rice vinegar, 2 tablespoons softened butter, and ¼ teaspoon each of red pepper flakes, ground ginger, and black pepper. Use a fork to mash and mix until smooth.
Step 3: Pat the chicken thighs dry with a paper towel and trim any excess fat using kitchen scissors. Arrange the thighs on the prepared baking sheet. Add a dollop of the miso mixture to each thigh, then use your hands to spread it evenly over the surface.
Step 4: Bake for 25 minutes, until the miso caramelizes and darkens. If the miso butter melts off during cooking, spoon it back on top once or twice for extra flavor.
Step 5: If there are browned bits stuck to the pan, add a splash of water and scrape them up. Use a pastry brush to coat the chicken with these flavorful bits before serving.
Step 6: Serve the roasted miso chicken hot with rice, noodles, Asian slaw, stir-fry, or steamed vegetables for a complete meal.

Tips & Variations

For extra flavor, marinate the chicken in the miso mixture for 30 minutes before baking.
Substitute chicken thighs with bone-in pieces for a juicier result but increase baking time accordingly.
Add a pinch of sesame seeds or drizzle with toasted sesame oil before serving for a nutty finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve the caramelized coating. Avoid overheating to prevent drying out the chicken.

How to Serve

The image shows several pieces of grilled chicken thighs with a shiny, dark reddish-brown glaze and charred spots on each piece, giving them a slightly crispy texture. The chicken pieces are arranged spread out on a textured cooking mat with a golden-brown oily surface, and there are small bits of caramelized sauce scattered around. A red silicone basting brush lies on the right side, partially in the frame. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of miso for this recipe?

Yes, you can substitute white miso with yellow or red miso, but note that red miso will produce a stronger, more robust flavor.

Is this recipe suitable for keto or low-carb diets?

The recipe is mostly keto-friendly, but brown sugar adds some carbs. You can reduce or replace it with a low-carb sweetener to better fit keto diets.