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–+ servings

Sticky Miso Chicken Thighs

Sweet and savory baked miso chicken thighs glazed with honey and white miso until sticky and caramelized.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 1
Course: Chicken, Main Course
Cuisine: Japanese
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • 8 thighs bone-in, skin-on chicken thighs about 3 pounds total
  • 1/4 cup white miso paste (shiro miso) mellow white miso works best
  • 2 tablespoons rice vinegar unseasoned
  • 2 tablespoons honey
  • 1 tablespoon garlic paste or grate fresh garlic
  • 1 tablespoon soy sauce low sodium if preferred
  • 1 teaspoon ginger paste or grate fresh ginger

Method
 

  1. Heat the oven to 400°F. Lightly coat a 9x13x2-inch baking dish with cooking spray or a little oil, then set it aside.
  2. Blot the chicken thighs dry with paper towels, removing any excess moisture.
  3. In a large bowl, whisk together the white miso paste, rice vinegar, honey, garlic paste, soy sauce, and ginger paste until the mixture is smooth and well combined.
  4. Set aside a small spoonful of the miso mixture in a separate bowl to use for glazing later, keeping it away from the raw chicken.
  5. Add the chicken thighs to the remaining miso mixture and turn each thigh to coat it thoroughly. Let the chicken sit in the marinade for 10 minutes, flipping once so both sides stay flavorful.
  6. Lift the chicken thighs out of the marinade and arrange them skin side up in the prepared baking dish.
  7. Brush the reserved miso glaze generously over the tops of the chicken thighs. Bake uncovered for 35 to 40 minutes, or until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F.
  8. Remove the baking dish from the oven and let the chicken rest for about 5 minutes before serving warm.

Nutrition

Calories: 250kcalCarbohydrates: 7gProtein: 22gFat: 16gSaturated Fat: 5gCholesterol: 75mgSodium: 480mgSugar: 5g

Notes

Substitute shiro miso with any light miso if needed; avoid dark miso for a milder taste.
Let the chicken rest after baking to keep the juices sealed inside.
Save extra glaze before touching raw chicken to prevent cross contamination.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The marinade can be made a day ahead and kept chilled; bring it to room temperature before using.
Serve over steamed rice with sliced green onions and sesame seeds.
For crisper skin, broil the thighs for the final 2 minutes, watching closely to prevent burning.

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