Garlic Miso Chicken Thighs (Printable)

Juicy chicken thighs in a savory garlic-miso marinade, oven-roasted to caramelized perfection

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs (about 1.3 pounds)

→ Marinade

02 - 3 tablespoons white miso paste
03 - 2 tablespoons soy sauce
04 - 2 tablespoons mirin (or dry sherry)
05 - 1 tablespoon honey
06 - 2 tablespoons sesame oil
07 - 4 garlic cloves, minced
08 - 1 tablespoon grated fresh ginger
09 - 1 teaspoon rice vinegar
10 - 1/2 teaspoon freshly ground black pepper

→ Garnish (optional)

11 - 1 tablespoon toasted sesame seeds
12 - 2 spring onions, finely sliced

# How to Make It:

01 - In a large bowl, whisk together miso paste, soy sauce, mirin, honey, sesame oil, garlic, ginger, rice vinegar, and black pepper until smooth.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
03 - Preheat oven to 400°F. Line a baking tray with parchment paper or foil.
04 - Arrange marinated chicken thighs on the tray, shaking off excess marinade.
05 - Roast for 25–30 minutes, or until chicken is cooked through and caramelized at the edges.
06 - Transfer to a serving platter. Sprinkle with toasted sesame seeds and spring onions, if desired. Serve hot.

# Expert Advice:

01 -
  • The marinade does double duty as a flavor enhancer and tenderizer, making even budget chicken thighs taste restaurant-quality
  • Everything comes together in under 15 minutes of active prep, then the oven handles the rest while you unwind
  • That umami-rich sauce creates the most incredible sticky glaze that you will want to spoon over everything
02 -
  • The marinade can make the chicken taste overly salty if left longer than 4 hours, so resist the urge to marinate overnight
  • Line your baking tray well, because the sugary marinade will bubble up and caramelize onto whatever surface it touches
  • Pat the chicken dry before arranging on the tray if you want more crispy bits, though some marinade clinging to the meat creates better flavor
03 -
  • Let the chicken rest for 5 minutes after roasting so the juices redistribute evenly throughout each thigh
  • Use leftover marinade (boiled for 3 minutes) as a drizzling sauce over rice or vegetables

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