Roasted Miso Chicken Thighs
These juicy miso chicken thighs are savory, slightly sweet, and packed with umami flavor. An easy weeknight dinner made with just a few pantry staples.
Ingredients
Scale
- 3 tablespoons white miso paste
- 2 tablespoons brown sugar
- 2 teaspoons rice vinegar
- 2 tablespoons softened butter
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground ginger (or 1 teaspoon freshly grated)
- 1/4 teaspoon black pepper
- 1 1/2 lb boneless skinless chicken thighs
- green onions, for serving (optional)
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with a silicone baking mat, parchment paper or foil.
- In a small bowl, use a fork to smash together 3 tablespoons white miso paste, 2 tablespoons brown sugar, 2 teaspoons rice vinegar, 2 tablespoons softened butter and ¼ teaspoon each red pepper flakes, ground ginger and black pepper.
- Use a paper towel to pat chicken thighs dry. Use kitchen scissors to trim away any dangling or excess pieces of fat. Place the chicken thighs on the baking sheet and add a dollop of miso mixture to each thigh. Use your hands to smoosh the mixutre over top of the thighs, making sure the chicken is evenly coated.
- Bake for 25 minutes, until the miso is caramelized and darkened in color. If the miso butter melts off while cooking, simply spoon the mixture back on top of the thighs 1-2 times throughout the cooking process.
- If there are stuck-on bits on the pan, add a splash of water, scrape them up and brush onto the thighs. Color = flavor! You can use a pastry brush to brush the marinade evenly over each thigh.
- Serve hot with rice, noodles, Asian slaw, stir-fry, or steamed veggies.
Notes
Air-fryer instructions: Prepare chicken per the recipe. Preheat air fryer to 375 degrees. Air-fry for 16-20 minutes, flipping several times until golden brown, caramelized and cooked through.
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Nutrition
- Calories: 308
- Sugar: 5.4 g
- Protein: 35.7 g
Find it online: https://ingredientidea.com/miso-chicken-thighs/