Miso Chicken
This Miso Chicken is a flavor-packed delight! Juicy chicken thighs marinated in a savory-sweet miso blend make for a satisfying weeknight dinner.
Equipment
- Mixing Bowl
- Baking Dish
- Whisk
- Meat Thermometer
- Spatula
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 1 cup white miso paste
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon garlic paste or grated garlic
- 1 tablespoon soy sauce
- 1 teaspoon ginger paste or grated ginger
Instructions
- In a mixing bowl, combine the white miso paste, rice vinegar, honey, garlic paste, soy sauce, and ginger paste. Whisk until smooth and well-blended.
- Place the chicken thighs in a baking dish. Pour the marinade over the chicken, ensuring each piece is generously coated. Cover with plastic wrap and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.
- Preheat your oven to 400°F (200°C). This high temperature will help crisp the skin while keeping the meat juicy.
- Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken thighs skin-side up in the baking dish. Bake for 35-45 minutes, or until the skin is golden brown and a meat thermometer reads 165°F (75°C).
- Once cooked, remove the chicken from the oven and let it rest for about 5 minutes. This helps retain the juices.
- Serve your miso chicken with steamed rice or a fresh salad, drizzling any remaining juices over the top for added flavor.
Notes
- For extra flavor, marinate the chicken overnight.
- Feel free to add seasonal vegetables to the baking dish.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.