Miso Chicken
Tender roasted chicken thighs glazed with a savory-sweet miso marinade.
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Pastry brush or spoon
- oven thermometer (optional)
Ingredients
- 8 chicken thighs bone-in, skin-on
- 1/4 cup white miso paste
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon garlic paste or grated
- 1 tablespoon soy sauce
- 1 teaspoon ginger paste or grated
Instructions
- Preheat the oven to 400°F (200°C) and spray a 9x13-inch baking dish with cooking spray.
- Pat the chicken thighs dry with paper towels and place them nearby.
- In a large bowl, whisk together 1/4 cup white miso paste, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon garlic (paste or grated), 1 tablespoon soy sauce, and 1 teaspoon ginger (paste or grated) until smooth.
- Add the chicken thighs to the bowl and rub the miso mixture over each piece to coat evenly; let them marinate for 10 minutes.
- Arrange the chicken thighs skin side up in the prepared baking dish, leaving space between pieces.
- Brush any remaining miso mixture over the tops of the thighs.
- Bake for 35–40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is golden.
- Remove from the oven and let the chicken rest for a few minutes before serving.
Notes
- Patting the chicken dry helps the skin crisp during roasting.
- Marinate at least 10 minutes for better flavor.
- Check doneness with a meat thermometer for accuracy.