Miso Chicken | The Recipe Critic

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Miso chicken is super delicious and perfect for fans of bold Asian flavor. The skin crisps up, the meat stays juicy and tender, and the glaze caramelizes, creating a savory sauce perfect for drizzling over rice.

Reasons You’ll Love This Recipe

Flavor: Whether you’re a fan of Asian food or just looking for a flavorful dinner, miso chicken will become a favorite in your kitchen.
Quick and Easy: Simple ingredients and minimal prep make this a weeknight-friendly meal with big flavor.
Versatile: This tasty chicken pairs well with a variety of sides like stir fry vegetables, rice, or noodles. I like to make my mango sticky rice for dessert.

Ingredients for Making Miso Chicken

Just seven ingredients is all you need to make this miso chicken recipe! They come together quickly and easily to make a tasty and savory dish. Check out the recipe card at the bottom of the post for all of the exact measurements.

Chicken Thighs: Bone-in, skin-on chicken thighs are the star of the show, providing juicy, tender meat and crispy skin.
White Miso Paste: The key to creating that deep umami flavor, lending a rich, savory flavor to the sauce.
Rice Vinegar: Brightens up the flavor of the sauce with a touch of acidity.
Honey: Gives the sauce a sweet taste and helps make the miso glaze.
Garlic: Garlic paste or freshly grated garlic infuses the sauce with aromatic warmth and depth.
Soy Sauce: Adds a salty, savory layer of flavor that deepens the overall taste of the marinade.
Ginger: Fresh ginger paste or grated ginger brings a zesty, slightly peppery kick. It also adds warmth and a touch of spice to the sauce.

How to Make Miso Chicken Thighs

This miso chicken recipe is simple. You will be so happy with the results. You’ll get mouthwatering chicken with the best crispy skin and a savory glaze. Here’s how to make it:

Prep: Preheat an oven to 400 degrees Fahrenheit, then spray a 9x13x2 inch baking dish with cooking spray. Wipe the chicken thighs dry with a paper towel.
Make the Marinade: In a large bowl, whisk together the miso paste, rice vinegar, honey, garlic, soy sauce, and ginger.
Marinate: Add the chicken thighs to the bowl and then rub each thigh to coat evenly with the miso marinade. Then, let the chicken marinate for 10 minutes in the container.
Bake: Take the chicken thighs out of the bowl, then lay them, skin side up, in the baking dish. Brush any remaining miso mixture over the chicken. Then bake for 35-40 minutes or until the internal temperature of the meat reaches 165 degrees Fahrenheit. Remove the chicken from the oven and let it rest for a few minutes before serving.

Angle shot of someone drying off the chicken thighs with a paper towel.

Angle shot of the marinade ingredients whisked in a bowl.

Helpful Tips and Variations

Here are a few tips and variations that can help you make this dish to suit your tastes. Or, just make it easier! I’m all about trying to help your life be stress-free.

Garnish: If you want, you could garnish miso chicken with green onions, cilantro, lime juice, black and white sesame seeds.
Use a Different Cut of Chicken: You can use either chicken breasts or boneless thighs for this recipe. Just remember that the cooking time will vary depending on which you choose. Just make sure the internal temperature of the chicken reaches 165 degrees Fahrenheit.
Miso Paste: You can use any miso paste, but most people use white, so that’s what I stuck with.

Storing Leftover Miso Chicken

This is a great recipe to make for meal prep. The flavors are even better the next day after they’ve had time to meld. Make some broccoli to heat up, and you’ve got a macro-balanced lunch ready for you all week.

Fridge: Refrigerate for up to 3 days in an airtight container.
Freezer: Freeze for up to 1 month in an airtight container.
Reheat in the Oven: Set the oven to 350 degrees Fahrenheit. Place the chicken in a baking dish, then cover, and bake for 15-20 minutes if refrigerated. If it has been frozen, bake for 30-40 minutes.
Reheat in the Microwave: Cover and heat on high for 3-5 minutes for refrigerated or 10-15 minutes if frozen.

Overhead shot of plated miso chicken over a bed or rice.

More Asian Chicken Recipes

If you love Asian food, you’ve come to the right place. I have everything from savory to sweet, crispy to saucy! These recipes bring incredible flavor and variety to your dinner table. Here are some popular Asian chicken recipes for you to try.

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Preheat an oven to 400 degrees Fahrenheit, then spray a 9x13x2 inch baking dish with cooking spray. Wipe the chicken thighs dry with a paper towel.
In a large bowl, whisk the miso paste, rice vinegar, honey, garlic, soy sauce, and ginger together.
Add the chicken thighs to the bowl and rub each thigh to coat evenly with the miso mixture. Let the chicken marinate for 10 minutes in the container.
Take the chicken thighs out of the bowl and lay them in the baking dish, skin side up.
Brush any remaining miso mixture over the chicken and bake for 35-40 minutes until the chickens internal temperartue reaches 165 degrees Fahrenheit.
Remove the chicken from the oven and let it rest for a few minutes before serving.

Calories: 283kcalCarbohydrates: 7gProtein: 20gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mgSodium: 534mgPotassium: 257mgFiber: 0.5gSugar: 5gVitamin A: 96IUVitamin C: 0.03mgCalcium: 15mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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